Thursday, 12 June 2008


This cake is a traditional Bonfire Night treat (but great all year round!) and, whilst it couldn’t be considered low-calorie, it is fairly low in fat and very frugal to make, using only 1 egg and 55 g butter or margarine. It improves with keeping in an airtight tin, divides into at least 12 squares and is very cheap on ingredients. The taste is not too “gingery” – a lot less than gingerbread for example – and is enjoyed by the members of my family who don’t really like ginger.

I was going to post a picture for you, but - WHOOPS! – I just ate the last piece!!

225 g (8ozs) self-raising wholemeal (or white) flour
115 g (4ozs) brown (or white) sugar
2 teaspoons of ground ginger
1 teaspoon bicarbonate of soda
115 g (4 ozs) Golden Syrup*
55 g (2ozs) butter (or cooking margarine)
1 medium egg
200ml (7 fluid ounces) semi-skimmed milk (or whatever kind you have)

* I stand the tin inside my scales pan then take out spoonfuls until the total weight is 4 ozs less than it was to start with – it’s less messy!


  1. Heat your oven to 150 deg. C, 300 F, gas mark 2.
  2. Line a 20cm (8”) cake tin with greaseproof paper (I use a small rectangular lasagne dish measuring around 9” x 7” as it’s easier to cut the cake into squares with no crumbly waste).
  3. Lightly mix flour, bicarbonate of soda, sugar and ginger in a mixing bowl.
  4. Slowly melt the syrup and butter (or marg.) in a saucepan.
  5. Beat the egg into the milk (I do this in the measuring jug)
  6. Remove butter and syrup mixture from heat and gradually stir into the flour mixture, stirring well. Add the beaten egg and milk and mix well until smooth.
  7. Pour the mixture into your lined tin and cook for 1 hour.
  8. When cooked leave to cool in tin, turn out and cut into squares. Store in an airtight tin.

This is a light spongy cake, not too sweet or sticky and is as good, if not better, 4 or 5 days after it is cooked (if it lasts that long!).

More Frugal Recipes!