Supermarket shelves and bakeries everywhere are absolutely stacked with tasty cakes.
However, there is something very rewarding – not to mention fun – about whipping up your own desserts.
For the ultimate Monday or mid-week treat, why not try baking one of Mary Berry’s yummy cakes?
Granny’s gingerbread, available at BBC Food, takes less than half an hour to prepare so won’t have you slaving away in the kitchen all day.
The recipe makes 24 pieces, meaning it’s perfect for when you’ve got the kids and grandkids round or you’re hosting a party.
READ MORE: ‘Easy’ vanilla mug cake takes just two minutes to make
The five-step method is super simple, so might be a cooking endeavour to get the little ones involved in.
Many of the ingredients budding bakers will have at home, so it’s not a cake that will break the bank.
Mary Berry said: “This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! It’s sticky but light in texture, not too dense.”
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Ingredients
- 225g/8oz self-raising flour
- One tsp bicarbonate of soda
- Two tbsp ground ginger
- One tsp ground mixed spice
- 100g/3½oz butter, diced
- 100g/3½oz black treacle
- 100g/3½oz golden syrup
- 100g/3½oz light muscovado sugar
- One free-range egg, beaten
- 275ml/9½fl oz full-fat milk
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Method
1. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.
2. Grab a large bowl and mix the flour, bicarbonate of soda, ginger and mixed spice.
3. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter is just melted. Set aside to cool a little.
4. Pour the butter mixture into the dry ingredients, then add the egg and beat together with a wooden spoon. Carefully pour in the milk and beat until smooth.
5. Pour into the tin and bake for around 35 minutes. When it’s done, the cake should be dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then gently remove and place on a wire rack to cool completely. When cool, serve and enjoy!
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