Is it already Friday? Well, if it is, then it's Kitchen Front day for us!
This week I've made a ginger cake, well, it's actually a tray bake by todays standards. Never mind what we'll call it, it's ginger and it's cakey.
Before we start, the recipe does say to use a Yorkshire pudding tin, measuring 8 1/2" by 5 3/4" - I don't have a tin this size, so instead used the smallest tin I could find, which is about 8" square. It still works, so no complaints from me.
This ginger cake has a subtle flavour, should you wish to update it, you could always drizzle the top with lime icing.
Ginger Cake - 1942
4 ozs Plain Flour
4ozs Self Raising Flour
2 ozs Lard - I use veggie Baking Fat
4 ozs Syrup
2 tablespoonfuls Sugar
1/2 teaspoonful Bicarbonate of Soda
1 teaspoonful Ground Ginger
1 teaspoonful Mixed Spice
1 Small Egg
1 gill Milk (1/4 pint)
Stir together lard (fat), syrup and sugar in a saucepan over low heat until melted.
Do not boil, wait until lukewarm before using.
Beat egg and mix in milk.
Mix dry ingredients, make a well.
Pour in syrup mixture, mix.
Gradually add the egg/milk mixture.
Stir until smooth.
Put into a greased tin.
Bake in slow oven, Gas Mark 3 (160 C / 325 F) for 45 minutes.
Cut into 18 squares for serving.
Well, that's the recipe. Of all the wartime recipes I use, this is one of my favourites, it turns out well and is a nice treat with some tea or cocoa.
So now I'm off for some lunch, then I might just find room for another piece of cake!
Till next week