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Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Achievable elevated desserts — laminated doughs, cakes, custards
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Preheat the oven to 160°C (320°F). Line a tin approximately 9 1/2 x 7 1/2 inches with baking paper. 2. Dissolve 8 ounces sugar, golden syrup and trex fairly gently in a large saucepan. 3. Stir in the ginger and flour (after sieving). 4. Beat the eggs into the milk and then stir into the pan. Stir in the orange zest. 5. Pour the mixture into the tin and bake for 50 minutes. 6. Mix the remaining 1/4 cup granulated sugar with the orange juice. Make small pricks in the cake and drizzle all over the top. Leave to cool. 7. Remove from tin, dust with icing sugar and serve.