And one of my favourites are these Ginger Squares.
Delicously soft and fluffy, they stay nice and moist for a several days when kept in an air tight container. I had a huge tin of these that were a god send when I was a fresher! They're also ridiculously easy and relatively cheap to make (if you regularly bake the only thing you will probably have to buy is the ginger). No larking about with separating eggs or folding, just bung all the ingredients into a bowl and mix. Let's go!
You will need:
6 ounces (175g) soft margarine
6 ounces Light brown sugar
6 ounces self raising flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground ginger
3 eggs
2 tablespoons milk
For the topping:
1 1/2 ounces (40g) finely chopped stem ginger
6 ounces (175g) icing sugar (sieved)
2-3 tablespoons ginger syrup (from your jar of stem ginger)
Preheat your oven to 180°C/ Gas mark 4. Grease and line your cake tin with some greaseproof paper.
Combine all your ingredients into a large bowl and beat well. Use a whisk if you're lazy like me, life's too short!
Spead your mixture evenly round your tin and bake for 20 minutes
Sprinkle over some of your finely chopped ginger, and bake for another 15 minutes. Take it out when it's a nice golden brown colour. Leave to cool in the tin.
Blend your icing sugar with the ginger syrup and the rest of the chopped ginger. Once the cake is cool you can drizzle it over the top. It's up to you how you want to do it, I'm not a particularly neat person and was in a bit of a rush so i just flicked it all over the cake with a spoon.
Stack 'em up on a plate and enjoy with a big mug of tea.
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