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Molasses ginger squares
Makes 9 SQUARES Desserts and puddings
Ingredients
- 150ml light beer, such as pale ale or lager
- 175g molasses sugar
- 1tsp bicarbonate of soda
- 200g self-raising flour
- 2tsp ground ginger
- 3 large eggs
- 100g golden caster sugar
- 125ml groundnut oil or sunflower oil
- 3tbsp ginger syrup
- 2-3 knobs of stem ginger, finely sliced, for decoration
- 23cm x 23cm x 4cm non-stick brownie tin
Method
Place the beer and molasses sugar in a small saucepan and slowly bring to the boil, breaking up any lumps in the sugar with the back of a spoon. Remove from the heat, stir in the bicarbonate of soda and set aside to cool for about 30 minutes.
Preheat the oven to 180°C/ 350°F/Gas 4 and butter the brownie tin. Sift the flour and ground ginger into a large bowl. Whisk together the eggs, caster sugar and oil in a medium-sized bowl, then slowly add them to the flour, stirring as you do so.
Add the beer mixture in two batches, gently mixing it in. Pour the cake mixture into the prepared tin and bake for 30-35 minutes until just firm to touch – avoid opening the oven door during cooking.
Remove from the oven, run a knife around the edge of the cake and drizzle over the syrup using the back of a spoon to evenly coat the surface. Decorate with slivers of stem ginger. Cover with clingfilm and set aside to cool. Like other ginger cakes, this version will become stickier overnight.
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