Golden Syrup Ginger Cakes


These were made as a thank you, to be given away. However, I am incapable of being truly altruistic so not only did I make cakes to a recipe that appealed to my cake-tastes, I kept a couple back, for testing purposes of course! The recipient may (or may not) read this blog but if they do, I think that they’d be pleased to know that I kept some back to test and thoroughly enjoyed eating them!

Anyway, I adapted the recipe from this one on the Lakeland website (it may become apparent in a future post as to why I was on the Lakeland website for inspiration…). The recipe makes 24 and I didn’t think that myself and the recipient could get through quite that many so the recipe amounts below are essentially half of the stated ingredients but with a couple of minor alterations. I was intending to do the orange flavoured icing as stated but have mislaid my orange essence so went with vanilla bean paste, full of tiny little seeds and packed with vanilla flavour. It was a good choice.

Golden Syrup Ginger Cakes
90g butter
90g light muscovado sugar
80g golden syrup
100ml milk
1 egg
165g self raising flour
1 1/2tsp ground ginger (I like ginger, so this is not half of the stated amount)
3/4 tsp bicarbonate of soda

For the buttercream: Cream 75g soft butter with 150g icing sugar, a tsp of vanilla paste and a little hot water to loosen if necessary.

– Preheat the oven to 180C (just noticed that the recipe states 150C, well I used 180!). Line a muffin tin with 12 liners.
– Cream the butter and sugar until light and fluffy. Add the syrup and mix well.
– Add the milk, egg, flour, ground ginger and bicarb and beat until well combined and light in texture.
– Divide between the cases and bake for around 20-25 minutes until risen and golden. The syrup seems to make them colour quite quickly.

When cool, pipe on the buttercream icing and enjoy.

These were much, much lighter than I was expecting. For some reason I always think of cakes made with syrup being quite heavy and moist but these had a beautiful light, airy texture yet were still moist. The unmistakeable flavour of golden syrup came through well, and combined with the ginger to make these very enjoyable. I think they’ll also be good with custard for dessert and that will hopefully be the fate of the one which didn’t get any buttercream and is currently in the freezer.

I’m entering this into a couple of blog challenges: Tea Time Treats, hosted this month by Karen of Lavender and Lovage (and on alternate months by Janie at The Hedgecombers). The theme this month is Muffins, Fairy Cakes and Cupcakes. These fit in perfectly. I’m also entering it into Bake of the Week, hosted by Casa Costello.



Golden Syrup Ginger Cakes

Maple Banana Cakes


Caroline at Caroline Makes has a relatively new blog event – ‘Formula 1 Foods‘. She found that weekends in her household were revolving around the Grand Prix race and decided to take advantage of this and make something from the country where the race that weekend is being hosted. I’ve been watching the challenges, meaning to join in but not quite making it, or the country has been a little too challenging.

As a child our family calendar was partly dictated by the Grand Prix schedule too – Sunday lunch occasionally got shifted a bit, results of early morning races were to be avoided and the curtains in the room with the television (when families generally only had the one television!) were drawn and talking was forbidden. Woe betide you interrupting the commentary… So this challenge resonated with me!

I’m afraid this is not a Canadian dish, but the maple syrup is definitely a Canadian ingredient. The recipe came originally from a Sainsbury’s magazine calendar I think. I’ve never had the fortune to travel to Canada, but I would dearly love to one day; it seems like an amazing country.


Maple Banana Cakes
50g salted butter
80g light muscovado sugar
105g self raising flour
40g maple syrup
1 egg
1 overripe banana (about 75g peeled weight)
30g raisins

Preheat the oven to Gas 4/180C. Grease a six hole muffin tin well with butter. Cream the butter and sugar together. My butter was soft enough to cream by hand – no mixer to wash up! The add the flour, maple syrup, egg and banana and beat well to combine. Fold in the raisins. Divide between the prepared holes of the tin and bake for 25-30 minutes (my timings are still based on a tiny oven – take care with your oven timings and just check).
When baked, turn out onto a wire rack and leave to cool.

Just as moist and sweet as I remember, the cakes are close textured and delicious and the chewy raisins are great.

I’m linking up with Caroline Makes for the Formula 1 Food Challenge where this weekend the race is in Canada. I’m linking to Dom for Simply Eggcellent (anything goes this month). I’m linking to the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary (thanks Elizabeth!) and finally to Bake of the Week at Casa Costello.

Bake-of-the-week no-waste-food-badge simplyeggcellent_logo1 F1 Foods 1

Maple Banana Cakes

Vanilla Cake and Custard


Life is not logical. I am really not all that keen on drinking milk (well, certainly not at the moment) but thicken that milk with coloured cornflour, add a touch of sugar and heat until it turns into custard and I can eat it all day. I don’t know how obvious my love for custard will become on this blog but there we go.

And to serve with the custard? Vanilla cakes. I made these as cupcakes, using a recipe adapted from this year’s Great Comic Relief Bake Off booklet (buy the booklet, make cakes, eat cakes, make more cakes, sell cakes, make money for Comic Relief – it’s all good!).

Cream 60g butter with 85g caster sugar until light. Add 85g self raising flour, 40g yogurt, 1 egg and a tsp vanilla extract. Beat until well combined, fill six cupcake cases and bake in a preheated oven at about 180C for 25 minutes or so.

I also served my cupcake with some rather interesting looking passion fruit and lime curd from Marks and Spencer. Not sure it was a good combo with the custard but it went well with the cake. I’ll reserve judgement on the curd until I’ve tried it again (or, let’s face it, a few more times since the jar is now open…)

Vanilla Cake and Custard