Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Ingredients
400 ml Cold Tea
200g Brown sugar
300g dried apricots- roughly chopped
50g mixed fruit
275g Shipton Mill organic self-raising white flour
1 Egg
Soak the mixed fruit ,chopped dried apricots and the sugar in the tea overnight.
Method
pre heat the oven to 180 degrees
Sift the flour into a mixing bowl and add the beaten egg and tea mixture
Mix together until you have a smooth, fruity batter
line a 20cm/8in cake tin
Pour in the batter
Bake for 75-90 mins or until cooked in the centre. (If the top seems to be cooking too quickly shield with paper or foil for the last 15 min)
Cool in the tin and then on a cooling rack
Added by: Jayne Roworth
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities...
Large tub of organic baking powder, now certified gluten-free. Suitable for those making more than the occasional batch of scones!
3 sachets containing 15g each of Bioreal Organic Baking Powder and now certified Gluten-Free too....
We mill our soft cake and pastry flour from English organic wheat. The climate provides excellent growing conditions for soft wheats, which are perfectly suited to...
Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets...
Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
A pleasantly soft and delicious cake, an experience you won't forget!
In May we always have an abundance of rhubarb. It’s a fantastic vegetable for crumbles, jam, cakes or just stewed with a bit of ice cream. We appreciate it even more because there isn’t much else from the garden at this time of year. Here’s a cake I bake a lot when there’s rhubarb about.
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Delicious and perfect fruit cake without fat or sugar.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
Useful links
