• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 500g (4 cups) self-raising flour
  • 1 tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp baking powder
  • 1 1/2 cups Chelsea soft brown sugar
  • 175g butter
  • 6 tbsp Chelsea treacle
  • 6 tbsp Chelsea golden syrup
  • 300ml milk
  • 2 eggs
  • 1 tbsp warm milk to mix
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 2 tbsp approx. Chelsea demerara or raw sugar


  1. Sift together flour, salt, ginger and baking powder.
  2. In a saucepan, warm sugar, butter, treacle and golden syrup.
  3. In a separate pan, warm the 300ml of milk and beat in eggs.
  4. Combine with flour and syrup mixtures and mix thoroughly.
  5. Mix tablespoon of warm milk and bicarbonate soda together, then add to the mixture.
  6. Put into a 25cm square, well-greased or baking-paper lined cake tin.
  7. Mix the cinnamon with the demerara or raw sugar and sprinkle on the top.
  8. Bake for 1 1/2 hours (or until firm) at 180°C.
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