Sticky Ginger Ring

Freezing: Wrap the cake in clingfilm and foil before icing. Freeze for up to one month.
To use: Thaw for 3 hours and complete the cake.
Preparation time: 15 min, plus cooling, Cooking time: 1 hr, Cals per serving: 420


serves: 6
100 g (3 1/2 oz) unsalted butter, diced, plus extra for greasing
95 g (3 1/2 oz) soft light brown sugar
3 tbsp black treacle
100 ml (3 1/2 fl oz) milk
2 tbsp brandy
1 large egg, beaten
150 g (5 oz) plain flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
75 g (3 oz) ready-to-eat pitted prunes, chopped
225 g (8 oz) icing sugar, sifted
2 stem ginger pieces, drained from syrup and chopped


1. Preheat the oven to 180°C /160°C fan oven/Gas Mark 4. Using your hands, generously grease a 21 cm (8 1/2 in), 600 ml (1 pint) capacity, round ring mould with butter.

2. Put the butter, sugar and treacle in a small pan and heat gently until melted, stirring all the time. Add the milk and brandy and leave to cool, then beat in the egg.

3. Sift the flour, spices and bicarbonate of soda into a large mixing bowl. Make a well in the centre, pour in the treacle mixture and stir together until all the flour has been combined - it should have a soft dropping consistency. Stir in the prunes.

4. Pour the mixture into the greased ring mould and bake in the oven for 1 hour or until the cake is firm to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then loosen the sides of the cake and turn out on to a wire rack.

5. To make the icing, mix the icing sugar with about 2 tablespoons of hot water to create a coating consistency. Drizzle over the cake and down the sides, then decorate with the stem ginger.

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