Gingerbread Cake - Slow Cooker


Delicious gingerbread cake and syrup cooked in a slow cooker

SERVES 8 to 10:

225g butter
120g black treacle
125g dark muscovado sugar
Slow cooker
2 tablespoons milk
350g self-raising flour
2 to 3 teaspoons ground ginger
1 medium egg
1 to 2 pieces stem ginger in syrup
1 teaspoon stem ginger syrup
1. Lightly oil and line the base of a 7" (18cm) deep round cake tin with greaseproof paper. Place an upturned saucer in the slow cookers cooking dish and pour around 2.5cm (1") of cold water. Switch the slow cooker to high. 2. In a saucepan, gently heat the sugar, black treacle and butter, stirring constantly until the butter melts. Leave to cool slightly. 3. Sift the flour and ground ginger into a large bowl. Make a well in the centre, and then pour in the treacle mixture. Add the milk and stir lightly together. 4. Beat the egg and stir this into the mixture. Beat mixture until well mixed and free of lumps. Pour into the prepared tin and place in the cooking dish. Cover with a piece of lightly oiled tin foil and cover with the lid. 5. Cook in the slow cooker for 4 to 6 hours, until well risen and a skewer inserted into the centre comes out clean. Carefully remove from the slow cooker and allow to cool in the tin. Then remove. 6. Pour the ginger syrup over the top of the cake and slice the stem ginger into thin slivers to sprinkle over the cake. Serve.


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