Saturday, 28 January 2012
Another chilly day and a Sticky Ginger Cake
And then I sat and picked up Hugh Fearnley-Whittingstall's 'The River Cottage Year' with a coffee at some point in my day and started to read my way through the first few months of the year...January was quite up, buoyant and somewhat positive given that most people in the northern hemisphere find it the toughest month of the year...maybe it has something to do with the fact that his birthday is smack bang in the middle of the month when most people are hitting a real low with Christmas all over and the credit card bills coming in....
So enlightened he talked about eating seasonally...kale, cabbage, endive, carrots, game birds and the like...then as you head on into Feb it all starts to go downhill...he calls it 'the coldest and most depressing and soul destroying month of the year' and March does not fear much better except that March has the added addition of 'HOPE'....as the days get a little warmer and a little longer one can see the light at the end of the long winter tunnel...summer lays ahead with all of the glorious fresh, sunshine dependent foods that this promises...cherries, raspberries, strawberries and sun ripened tomatoes, aubergines and fresh basil!
So I, in my usual optimistic way, take these warmer temperatures to mean that all of this is a lot closer than usual but Hugh's harsh reality check has made me realise we have still got a few 'months' to go!!!
You can read more about Hugh and his mates at The River Cottage on this link.
In order to not take this to much to heart and inspired by finding Geoff's gift of a jar of sweet ginger in my cupboard I decided to make a Sticky Really Gingery Ginger Cake...a firm family favourite that keeps in the tin forever and is just fab with a cuppa on a chilly January afternoon....
STICKY REALLY GINGERY GINGER CAKE
250 g flour
1 tsp of baking powder
2 tsp ground ginger
1/2 tsp cinnamon
1 tsp of bicarbonate of soda
pinch of fine salt
200 g golden syrup
2 tbsp of syrup from the jar of stem ginger
125 gm butter
3 lumps of preserved stem ginger chopped into small peices
3 tbsp of sultanas
125 gm of Muscovado sugar
240 ml of milk
Preheat the oven to 180 and line a 20 cm tin with 2 layers of baking paper.
Posted by Glenis at 13:23