If you can't be good, be naughty recipe!

Autumn Treat Sticky Ginger Bread

Ingredients

- 7oz self-raising flour

- 7oz sugar

- 1 tsp pureed ginger

- 1 tsp bicarbonate of soda

- 1 tsp cinnamon

- 2oz margarine, plus extra for greasing

- 1 egg

- 2 tbsp golden syrup

- 9fl oz hot water

Equipment

Large mixing bowl

Measuring jug

Weighing scales

Spatula

Table spoon

Tea spoon

Cake Tin/ Silicone Cake Mould

Knife

Method

1. Preheat the oven to 180C.

 Grease and line a baking tin with greaseproof paper. Or cheat and just use a silicone cake mould.

2. Mix the flour, sugar, ginger, cinnamon and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the egg, syrup and hot water and mix until well combined. I just use a spatula and put in some elbow grease but feel free you mix your way. The mixture will be fairly runny and smooth when ready.

3. Pour the mixture into the tin/mould and bake in the middle of the oven for 35–40 minutes, or until golden-brown. I would advise to use the 'knife trick' to confirm it is cooked through. (Sink the blade of a butter knife into the cake and if it comes out clean, your done).

Leave to cool in tin/mould and When cool, cut into chunks. 

I say chunks because it is stodgy, it doesn't cut into shapes very easily. However, this makes it look rustic. 

One thing I would advise is that if you would like to have this as a pudding, serve it hot with custard...