Saturday, 17 April 2010

Sunny days to come!...

The sun is shining
& the birds are singing and well Nessie,
has been busy sleeping & exploring...

Looks like she's decided to move herself, I mean move her house a bit...

Whoops! Looks like I woke her...


Erww...pee pee time.

We better look away...

Aww, she's gone all shy on us....

Anyways, whilst Nessie is being all shy.

I have made a lovely sticky Ginger cake...

Doesn't that look nice?... Yummy!

Would you like a slice....??

Here you go....


Recipe can be found here:

Ginger cake 2010

This sticky ginger bread will taste even better if you can cook it a few days – or up to a week – in advance, then store in an airtight container.


Preparation time : 10 minutes

Cooking time : 35 minutes to 40 minutes

Serves: 16


100g light muscovado sugar

100g butter, cut into cubes

150g Tate and Lyle Black Treacle

150g Tate and Lyle Golden Syrup

250g plain flour

2 tsp ground ginger

1 tsp mixed spice

1 tsp bicarbonate of soda

2 Columbian Blacktail eggs, beaten

150g Cooks’ Ingredients Crystallised Stem Ginger, sliced


1.Preheat the oven to 170°C, gas mark 3. Grease and line the sides and base of a 20cm square cake tin with baking parchment.

2.Melt together the sugar, butter, treacle and syrup in a pan over a gentle heat. Once combined, remove from the heat. Meanwhile, sieve the flour with the ginger, mixed spice and bicarbonate of soda into a large mixing bowl. Make a well in the centre and gradually stir in the warm syrup mixture until well combined and smooth. Beat in the eggs and pour the mixture into the prepared cake tin. Bake in the preheated oven for 35-40 minutes, until just firm to the touch. Remove from the oven and scatter with the sliced stem ginger, then leave to cool completely in the tin. (It will sink in the middle as it cools. If some of the ginger slips off, serve separately with each slice.)

3.Remove from the tin and cut into pieces. Store in an airtight tin for 1-2 days (or up to a week, if you can wait that long!) before serving.