Sticky Ginger & Lemon Drizzle Cake

I featured this BBC Good Food recipe on my last post, Six Things To Do With…Stem Ginger. It really stood out to me and I got a couple of comments about how good it looked. I just couldn’t wait to make it, so only a few days later, I did! I also moved house just over a week ago so it was my first time baking in my new kitchen!
I started by lining and greasing a deep lose bottomed 22cm cake tin. I got this one from Wilkinsons a while ago, they have some really good value baking products there.

In my food mixer I whizzed together 300g self raising flour, 1 tsp bicarbonate of soda, 4 tsp ground ginger, 2 tsp mixed spice, 1 tsp cinnamon and 140g Stork until it resembled breadcrumbs. I have started using Stork a lot lately as I find it mixes well and is easier to work with.

In a saucepan I gently heated 140g black treacle, 140g golden syrup, 140g dark soft brown sugar and 300ml whole milk.

The recipe said to use dark muscovado sugar, but I used this Whitworths dark soft brown sugar and it worked really well!

I poured the heated treacle mixture into the flour mixture and combined with a wooden spoon. I also added 1 egg and mixed well before pouring into the cake tin.

I baked for 1 hour and 10 minutes on 160C/325F/Gas Mark 3. It cooked beautifully thanks to the wonderful oven I am now able to use!

While the cake cooled in the tin, I made the fillings. First I chopped up 2 balls of stem ginger and mixed with half a jar of lemon curd.

This is the lemon curd I used. The recipe said to use a ‘good’ jar of lemon curd, I got this in the Co-op and seen as it is called ‘Luxury Lemon Curd’ I thought it fit the bill. Anything that says luxury on it, I consider to be fancy!

I cut the cake in half using a large bread knife and spread the lemon curd mixture on the bottom half.

I put the top half on a plate and covered it with a mixture of 100g caster sugar, and the zest and juice of one lemon.

I whipped up 200ml double cream, 100g cream cheese, 4 tbsp stem ginger syrup and 3 tbsp sieved icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.

And the cake was done! It looked and smelt glorious!

It had a beautiful shine to it too.

I was ready to get stuck in straight away! I had a slice with a dollop of the leftover cream mixture. It was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways! I highly recommend this cake, it is truly amazing!

I’m entering this post into Feel Good Food August 2013, ran by Victoria at A Kick At The Pantry Door, this month’s theme is ginger.

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Things To Do With… Leftover Stem Ginger

Things To Do With… Leftover Stem Ginger

Stem ginger is made by boiling peeled fresh ginger, making a ginger syrup with sugar and then putting it in jars. It lasts a long time unopened, but once opened it’ll need to be used within 8 weeks. If you have any leftover stem ginger after using a bulb or two in a recipe, I’ve collected some delicious idea and inspirations to use it up and avoid wasting this delicious and flavoursome ingredient.

If you fancy making your own stem gingerΒ Tales From The Kitchen Shed has a fabulous homemade stem ginger recipe.

Β Β 
Rhubarb & Stem Ginger Fool Sticky Ginger Lemon Drizzle Cake Stem Ginger Custard Tart
Uses 1 bulb of Stem Ginger Uses 2 bulbs of Stem Ginger Uses 2 bulbs of Stem Ginger
Stem Ginger Spiced Apple Pie Lemon & Stem Ginger Scones Rhubarb & Sticky Stem Ginger Crumble
Uses 2 bulbs of Stem Ginger Uses 2 bulbs of Stem Ginger Uses 2 bulbs of Stem Ginger
Quick Stem Ginger Ice Cream Stem Ginger & Dark Chocolate Biscuits Stem Ginger Pudding
Uses 70g Stem Ginger Uses 3 bulbs of Stem Ginger Uses 3 bulbs of Stem Ginger
Ryan Chong’s Key Lime Pie Chocolate & Ginger Tarts Sticky Stem Ginger Pudding
Uses 3 bulbs of Stem Ginger Uses 4 bulbs of Stem Ginger Uses 240g Stem Ginger

Let me know in the comments if you try any of the recipes above and what you think!

Pin for later!

Main image source

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Pink Heart Flapjacks

I’ve finally found some time to do some Valentine’s baking this month! This is a gift for my boyfriend as his absolute favourite thing are flapjacks. I hope he doesn’t read this post before getting them…look away now if you are!! I’ve made flapjacks before, so I decided to make these special and Valentine’s appropriate by making them pink and heart shaped! These flapjacks are a super simple to make and a sweet and tasty romantic gift for your beloved.

I melted 2 tbsp golden syrup, 225g butter and 225g soft brown sugar on a low heat until smooth.

I then mixed in 350g porridge oats and some dried fruit. I didn’t measure the dried fruit, just put in how much I thought looked enough. You could add chocolate chips, but remember they are getting covered in chocolate too!

I didn’t know the best way to get the flapjacks heart shaped so I did this method first. I use heart shaped cookie cutters and pressed the flapjack mixture into them on a lined baking tray. I baked for 30 minutes on 150C/300F/Gas Mark 2.

I also made a small batch of flapjacks in a seperate dish and baked on the same temparature for the same time, I used the cookie cutter to cut the hearts in it when it was still warm.

Turns out both these methods worked! The ones made in the cookie cutters were more shaped and crispy round the edges, whereas the ones in the dish were a lot more moist. So it depends what you prefer.

I melted some white chocolate and mixed in some red food colouring, I put in quite a lot, but it stayed pink rather than the red I was aiming for, so I went with it.

I dipped the flapjacks in the chocolate and left them to set.

I thought they looked really yummy and cute!

I packed them up and sent them to my Valentine, they look a bit girly I admit, but this is Valentine’s Day after all!

I am entering these into February’s Calendar Cakes Challenge – My Achy Cakey Heart, hosted by Dollybakes and Laura Loves Cakes.

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Pancakes & Family History

I had an early Pancake Day feast (that spilled over into the next day too!) with my boyfriend at the weekend and I decided to use my mum’s Be-Ro book to make this year’s pancakes. My mum used this book every year to make pancakes for me and my siblings on Shrove Tuesday. I love pancakes, and they are my sister’s number one favourite food. So this book and my mum must have been doing something right!

Be-Ro (originally called Bells-Royal) is one of the first popular brands of self-raising flour in the North of England. Plain flour was most commonly used, until the 1920s when Be-Ro used these recipe books to market the product and show how useful self-raising flour was. The recipe books helped the brand to become famous and are still being produced now, with the 41st edition published August 2011. The edition I used is their 19th edition and was published in 1956. The entire book is in black and white, including all the photos. Nothing like the recipe books today!

The book is full of some brilliantly old school tips and phrases, such as “The woman who can cook well and bake well has every reason and every right to be proud of her cooking” – something which is definitely still true today! And for men too! It felt great using such a well worn book to make these pancakes, and I became a part of my family’s baking history as I know my grandmother used this book too.

This is such a simple recipe and I cannot imagine anyone not being able to follow it and make a delicious pancake. I doubled the recipe in the book and got 9 pancakes from the mixture. I weighed out 10oz. (about 283g) and made a well in the middle. I put two eggs in the well then started whisking slowly pouring in a pint of milk (570ml approx) as I whisked.

It easily formed a batter very quickly. I heated up a frying pan and before cooking each pancake put a knob of butter in the pan. I measured the batter out using a ladle and cooked for a few minutes on either side. Here are some of the toppings we enjoyed…

Savoury – some people turn there noses up at the idea of savoury pancakes, but they are delicious! Pancake batter is very neutral so your topping really makes it what it is. This was passata, onion and cheese. Very tasty! I’ve also put ham, mushrooms and spinach on savoury pancakes before. I put the pan under the grill to melt the cheese.

Ice cream and toffee sauce, need I say more?

Chocolate spread – put this on with a spoon while the pancake is still cooking on the second side, it’ll melt perfectly all over. Then plate up and add banana slices and ice cream, my favourite!

Finally, the classic lemon and sugar, I always finish a pancake feast with one of these to cleanse my palette as sometimes I over load on the chocolate spread! Such a great pancake feast, I totalled 7 pancakes in one weekend, and I still want more… What is your favourite pancake topping?

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ANZAC Biscuits


It was Australia Day recently (26th January) and it made me think of ANZAC Biscuits. These biscuits were made by the wives and family of the Australian and New Zealand Army Corps, and sent to them as the ingredients meant they kept well in transit and didn’t go off for a while. I spent a few months in Australia in 2010 and saw references to ANZAC everywhere, but I never actually tried the biscuits.

My friend James is currently living in Queenstown, New Zealand and working at a cafe called Vudu (check out their website here). They make some stunning baked goods! If you ever happen to go to Queenstown I highly recommend it! He sent me their 2013 calendar which is full of gorgeous recipes and pictures. I think’s it’s great that they share their recipes with their customers. It includes the recipe for ANZAC biscuits which I used.


In the spirit of the tradition of these biscuits, I also decided that I would send these to my brother. He’s not in the army, but fighting a war of some sorts…he’s doing a Masters in Geotechnical Engineering up in Newcastle! Sounds tough to me!

In a bowl I weighed out 125g plain flour (sifted), 115g porridge oats, 60g desiccated coconut and 115g caster sugar. And I mixed it together.


In a pan I melted 170g butter and 1 tbsp golden syrup. Once it melted, I poured in 1 tsp of bicarbonate of soda that I had dissolved in 1 tbsp boiling water.

I poured the dry ingredients into the melted butter and mixed it all together well. I used a spoon to scoop out some of the mixture and placed it onto a baking tray, shaped it and flattened it down a little.

I baked on 160C/325F/Gas Mark 3 for 10-15 minutes until they were golden brown. I let them cool on the tray for a few minutes, then moved them to a cooling rack.

I let them cool for a while, and once they were fully cool I melted approx 175g dark chocolate (you can use milk or white if you like) and dipped the biscuits in about a third of the way.

 I put them on some baking paper and left them while the chocolate set.


And the biscuits were ready! I packed them up for my brother and kept a couple for myself (for taste testing purposes of course!) They were really delicious, such a simple and quick recipe to make, but a really yummy result! Will definitely be making these again!


ANZAC Biscuits


  • 125 g Plain flour
  • 115 g Porridge oats
  • 60 g Desiccated coconut
  • 115 g Caster sugar
  • 170 g Butter
  • 1 tbsp Golden syrup
  • 1 tsp Bicarbonate of soda
  • 175 g Dark chocolate


  1. Pre-heat your oven to 160C/325F/Gas Mark 3 and lined some baking trays with baking paper
  2. In a bowl I weigh out the plain flour, porridge oats, desiccated coconut and caster sugar, and mix it together
  3. In a pan melt the butter and golden syrup. Once melted, dissolve the bicarbonate of soda in 1 tbsp boiling water and pour in
  4. Add the dry ingredients to the melted butter and mix it all together well. Scoop out balls of the mixture, shape and flatten them and place onto the baking trays leaving plenty of space in between each one
  5. Bake for 10-15 minutes until golden brown. Let them cool on the tray for a few minutes, then move them to a cooling rack to fully cool
  6. Melt the dark chocolate and dip the biscuits in about a third of the way. Put them on some baking paper and leave them while the chocolate sets
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