Caramel recipe for 4 - 8 people, takes only 20 mins; recipe has butter, dark muscovado sugar, black treacle, golden syrup, large egg, milk, plain flour, ground ginger, bicarbonate of soda, crystallised ginger, butter, whipping cream and caster sugar.
Ginger cake with caramel frosting
Course: Caramel
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Milk: 300ml milk
- Butter: 200g butter, plus extra for the tin
- Caster Sugar: 175g caster sugar (we used white - use golden for a darker icing)
- Plain Flour: 350g plain flour
- Bicarbonate Of Soda: 2 tsp bicarbonate of soda
- Large Egg: 2 large eggs, beaten
- Whipping Cream: 175ml double or whipping cream
- Black Treacle: 100g black treacle
- Ground Ginger: 2 tsp ground ginger
- Dark Muscovado Sugar: 200g dark muscovado sugar
- Golden Syrup: 100g golden syrup
- Crystallised Ginger: few chunks crystallised ginger, chopped
Directions
- Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
- Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
- Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.
