Ginger Cakes

Ginger is one of those flavours that you either love or hate. For those in the former group this is a recipe for a light, rich and syrupy ginger cake topped with orange icing. They are quick and easy to make, and could be baked into muffins, mini loaves or a bigger cake if you don't have mini bundt tins.

Recipe - Makes 12

For the cakes:

• 75g butter
• 75g black treacle
• 50g golden syrup
• 60g dark muscovado sugar
• 1 bulb stem ginger, chopped
• 75ml milk
• 1 egg, beaten
• 150g self-raising flour
• 1/2 tsp bicarbonate of soda
• 1/2 tbsp ground ginger
• 1/2 tsp ground allspice
• Pinch salt
• Butter and flour, for greasing

For the icing:

• 150g icing sugar
• Juice 1/2 orange
• Stem ginger, chopped, to decorate

First melt a little butter and brush the insides of a 12-hole mini bundt tin. Sprinkle with flour and tip out the excess. Set aside until needed.

Preheat the oven to 160C. Combine the butter, black treacle, golden syrup and sugar in a bowl over a pan of simmering water. Stir gently to melted. Add the ginger, milk and egg and beat well.

Mix the dry ingredients in a bowl and tip in the liquid. Fold in so that no lumps of flour remain. Divide between the greased bundt tin and bake for 15 minutes or until risen and the sponge springs back lightly when pressed. Remove and tip out, then place on a wire rack to cool.

Once cold make the icing by mixing the icing sugar and enough orange juice to form a fairly thick but pourable icing. Drizzle over the tops of the cakes and decorate with pieces of stem ginger. Leave to set.