Recipe

Oven setting: 170 degrees C / 325 degrees F
Gas mark 3

• 250g (8oz) self-raising flour
• 1 beaten egg
• 90g (3oz) butter or margarine
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 150g (5oz) golden syrup
• 250g (8oz) chunky marmalade
• 2 tablespoons hot water
• a pinch of salt

Method

• Grease a 20cm (8 inch) square cake tin. Line it with greaseproof paper.
• Put the butter or margarine in a saucepan with the syrup. Then melt over a low heat.
• Sift the flour, ginger, salt and cinnamon into a bowl. Make a hollow in the centre.
• Slowly pour the syrup mixture into the hollow, stirring in the flour from the sides as you do so.
• Add the marmalade, egg and water and mix everyting together.
• The mixture should be soft and drop off a spoon easily. If it is stiff, add more water.
• Pour the mixture into the cake tin and spreadit out evenly with a knife.
• Bake the cake on the centre shelf of the oven for an hour.
• The cake is done when it is golden brown and the centre feels springy to the touch.
• If you push a skewer or small knife into the centre of the cake it should come out clean.
• Let the cake cool in the tin for 15 minutes then turn it out onto a wire cooling rack.