Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
300ml milk
475g organic white bread flour
1tsp salt
50g butter
1 1/2 tsp dried yeast
70 g each currants & sultanas
Rub butter into flour and add all other ingredients and mix to a soft dough. Divide dough into 10 balls and slightly flatten and cover with oiled clingfilm and leave to rise for about and hour / more if it’s cold. Brush with milk and bake for 15/18 mins at 180 degrees.
Added by: samantha Barfoot
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