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Health and Beauty

Gorgeous ginger cake

Perfect to serve warm as a pudding or when cool with a cuppa

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Calories	281
Total Fat	10g
Saturated Fat	6g
Total Carbohydrate	49g
Sugars	--

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Serves: 20

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Total Time: 60

Prep Time: 10

Cook Time: 50

Ingredients

U.S.

U.K.

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125g/4oz unsalted butter
125g/4oz dark muscovado sugar
4 tablespoon(s) golden syrup
100 ml /4fl oz milk
150g/5oz plain flour
2 teaspoon(s) ground ginger
2 teaspoon(s) ground cinnamon
1 teaspoon(s) bicarbonate of soda
75g/3oz ready-to-eat prunes, chopped
1 large egg, beaten
225g/8oz golden icing sugar
50g/2oz chopped glacé ginger, to decorate
A 20.5cm/8in ring tin (or place an empty tin can in centre of a loose-based round tin, buttered)

Preheat oven to gas mark 2/150?C (130?C in a fan oven). Put butter, sugar, golden syrup and milk in a bowl. Microwave on high for 2mins to melt butter, or warm through in a pan.
Add flour, ginger, cinnamon and bicarbonate of soda, prunes and egg, and stir to combine. Pour into prepared tin and bake for 50mins or till cake is firm to the touch and shrinking away from sides of tin. Cool on a wire rack. Sieve icing sugar into a bowl and mix to a smooth consistency with 2tbsp hot water. Pour over cake and sprinkle with ginger to decorate.