4oz (110g) Butter
7oz (200g) Plain flour
Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease an 8 inch (20cm) square tin and line it with baking paper.
Gently heat the butter, sugar and treacle together, until butter has melted and combine with the marmalade. Stir into the dry ingredients. Add the egg and milk to the mixture and put into tin.
Check after 40 minutes. Cook for a further 20-30 minutes. Ginger cakes can burn very easily so keep a check towards the end of the cooking time. Cook until risen and a skewer comes cleanly out.
Allow to cool for 10 minutes, make sure the sides of the cake are coming away from the tin and remove. Brush the top with some warmed marmalade.
Now here’s one of our regular problems; it tastes pretty good the next day, but I repeat, it will taste really good and stickier IF you wrap it and leave it for at least three days.