Diney's Sticky Ginger Cake By Popular Demand

Serves 16


  • 200g/8oz unsalted butter, diced
  • 175g/6oz molasses sugar
  • 3 tbsp black treacle
  • 150ml/ 1/4 pint milk
  • 2 large eggs, beaten
  • 4 pieces stem ginger, drained from their syrup, chopped
  • 300g/10oz self-raising flour
  • 1 tbsp ground ginger
  • for the icing
  • 4 tbsp ginger syrup, drained from the jar
  • 300g/10 oz golden icing sugar, sifted
  • 140g/5 oz unsalted butter softened
  • 2 tsp lemon juice


  1. Preheat theoven to 160C/Gas 3/fan oven 140C. Butter and line the base of a 23cm/9 inch round cake tin. Gently melt the butter, sugar and treacle; cool briefly, then stir in the milk. Beat in the eggs and add the chopped stem ginger. Sift in the flour, ground ginger and a pinch of salt into the warm mixture. Combine thoroughly
  2. Spoon the cake mixture into the tin and level the surface. Bake for 30-35 minutes or until firm and risen. Cool in the tin for an hour, then transfer to a wire rack.
  3. Skewer the top of the cooled cake all over, then pour 2 tablespoons of the syrup over. Beat together the icing sugar, butter, lemon juice and the remaining ginger syrup, and spread over the cake.

About Richard & Diney

Richard & Diney met whilst working in London and moved to the Lake District in the summer of 2015. Moving to Ambleside was a quick and easy decision to make with planning taking place in the autumn of 2014. Richard spent the best part of 25 years in the world of finance before seeing the light and moving to Cumbria, while Diney’s love of the Lake District began during her first catering job working at the Outward Bound Centre in Eskdale.