*Sticky Ginger Fairy Cakes*
Makes 12

Adapted from the Taste and Smile page on Tate and Lyle.

5 ounces Dark Brown Soft sugar
(3/4 of a cup)
4 ounces Golden Syrup**
(1/2 cup)
3 ounces Black Treacle**
(slightly less than 1/2 cup, halfway between
the half and the 1/4 mark on your measure)
6 ounces unsalted butter
(3/4 of a cup)
8 ounces plain flour
(1 1/2 cups plus 2 TBS)
1/2 tsp bicarbonate of soda
1 TBS ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp vanilla
2 eggs, beaten
150ml milk
(5 fluid ounces on the measuring cup)

For the Icing:
the juice of one lemon
175g of icing sugar, sifted
(about 1 1/4 cups)

Preheat the oven to 180*C/350*F/Gas mark 4.  Line a 12 cup muffin tin with paper liners.  Set aside.

Place the butter, golden syrup, dark treacle and sugar into a saucepan.  Cook and stir over medium heat until the butter has melted.  Allow to cool somewhat.  Whisk in the milk, vanilla and the eggs. 

Sift the flour into a bowl along with the soda and the spices.  Pour the wet ingredients over top and quickly stir together.  Pour this mixture into a large measuring jug and them divide the mixture equally amongst the lined muffin cases, filling them about 3/4 full.

Bake in the heated oven for 30 minutes, until well risen and the tops spring back when lightly touched.  Remove from the oven and allow to sit in the pan for 5 minutes before removing to a wire rack to finish cooling.

Once they have cooled completely whisk together the icing sugar and the lemon juice, adding only as much of the lemon juice as you need to make a thick drizzable consistency.  Drizzle over top of the cakes with a spoon and allow to set before serving.  Delicious!

**Note - you may substitute an equal amount of mild molasses for the syrup and treacle.