Sticky carrot and ginger slices recipe
information
Calories per serving 205.
ingredients
350 g (12 oz) self raising white flour
a pinch of salt
1 tablespoon ground ginger
75 g (2 3/4 oz) polyunsaturated margarine
75 g (2 3/4 oz) dark soft brown sugar
150 g (5 1/2 oz) carrots, grated
3 tablespoons treacle
150 g ml (5 fl oz) skimmed milk
2 eggs, beaten
a pinch of salt
1 tablespoon ground ginger
75 g (2 3/4 oz) polyunsaturated margarine
75 g (2 3/4 oz) dark soft brown sugar
150 g (5 1/2 oz) carrots, grated
3 tablespoons treacle
150 g ml (5 fl oz) skimmed milk
2 eggs, beaten
method
1. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.
2. Line an 18 cm X 28 cm (7 inch x 11 inch) rectangular cake tin with non stick baking parchment.
3. Sift the flour into a mixing bowl with the salt and ground ginger
4. Rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs.
5. Stir in the sugar and carrots.
6. Place the treacle in a small saucepan with the milk and warm gently, until the treacle has melted into the milk.
7. Add this to the dry ingredients along with the beaten eggs and mix well.
8. Spoon the mixture into the prepared tin and bake for 50 g minutes, until firm and springy to the touch.
9. Turn out the cake on to a wire rack to cool, and then cut it into 12 slices.
2. Line an 18 cm X 28 cm (7 inch x 11 inch) rectangular cake tin with non stick baking parchment.
3. Sift the flour into a mixing bowl with the salt and ground ginger
4. Rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs.
5. Stir in the sugar and carrots.
6. Place the treacle in a small saucepan with the milk and warm gently, until the treacle has melted into the milk.
7. Add this to the dry ingredients along with the beaten eggs and mix well.
8. Spoon the mixture into the prepared tin and bake for 50 g minutes, until firm and springy to the touch.
9. Turn out the cake on to a wire rack to cool, and then cut it into 12 slices.
serving amount
makes 12 slices.
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