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.
40g (1 ½oz) dark chocolate
1 tablespoon cocoa powder
10g (4oz) butter
225g (8oz) sugar
65g (2 ½oz) self-raising flour
50g (2oz) either chopped walnuts, brazil nuts or hazel nuts or cranberries
Melt chocolate and cocoa together then add and melt butter.
Beat together sugar and eggs then add to chocolate mix.
Fold in flour and nuts or fruit.
Grease and line a 20 cm (8 inch) square baking tin and pour in brownie mix.
Bake at 160 Celsius (325 Fahrenheit / Gas 3) for 30 minutes.
Leave in tin for 10 minutes before slicing. It should still be sticky inside.
Serve cold or warm with crème fraiche, yoghurt or vanilla ice cream and raspberries.
Added by: Fiona Rynn
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.
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