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Damp Gingerbread

There has been much debate about the title of this recipe. ‘Damp’ is not the usual adjective to describe a cake, but a recent group of tasters nodded in assent – it does kind of say it. Its texture is quite different from other cakes, so taste some and see what you think.

 Damp Gingerbread


 350g golden syrup
 125g block butter
 250g plain flour, sifted
 ½ level teaspoon salt
 1¾ level teaspoons bicarbonate of soda
 1 level tablespoon ground ginger
 ½ level teaspoon mixed spice
 1 large egg
 275ml milk
 Pre-heat the oven to 180°C, gas mark 4
Oven temperatures and Conversions
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Equipment: To make this you’ll need a Silverwood oblong tin 20cm by 26cm, 4cm deep, well buttered and with a liner.  Find out more here.

This recipe is from Delia's Cakes


First weigh out the syrup into a small saucepan, it helps to place the opened tin in a pan of barely simmering water for 5 minutes to make it easier to pour. Then weigh a saucepan on the scales, and weigh the syrup into it.

Then add the butter to the saucepan and melt the two together over a gentle heat. Meanwhile measure the dry ingredients into a bowl, then gradually pour in the syrup mixture, mixing thoroughly.

Now beat the egg and milk together in a separate basin then add that bit by bit, again mixing very thoroughly.

The cake batter will seem very liquid at this stage but that’s quite normal so don’t worry, just pour it into the prepared tin and bake near the centre of the oven for about 50 minutes or until the centre is springy.

Cool in the tin for 5 minutes before turning out onto a wire tray to cool.

When it’s cold, cut it into squares and store in an airtight tin.


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