1 1/2 cups self-raising flour
pinch salt
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
60 g (2 oz) butter
1 egg, beaten
1/2 cup dry ginger ale
3 tablespoons sultanas
1 tablespoon chopped mixed peel
1 tablespoon chopped preserved ginger
pinch salt
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
60 g (2 oz) butter
1 egg, beaten
1/2 cup dry ginger ale
3 tablespoons sultanas
1 tablespoon chopped mixed peel
1 tablespoon chopped preserved ginger
for the Topping
2 tablespoons plain flour
2 tablespoons brown sugar
1 tablespoon butter
1/4 teaspoon ground ginger
2 tablespoons brown sugar
1 tablespoon butter
1/4 teaspoon ground ginger
method
1. Sift flour, salt and cinnamon into a bowl, mix in sugar, rub in butter with fingertips.
2. Add beaten egg with dry ginger ale, stirring mixture with a knife.
3. Lastly add sultanas, peel and ginger.
4. Spoon batter into an 18 cm (7 inch) square cake tin greased and lined with greased greaseproof paper.
5. Spread top evenly.
6. Mix the topping ingredients to a crumbly consistency and sprinkle over the batter.
7. Bake in a moderate oven for 30 to 35 minutes.
8. Leave in the tin for a few minutes before turning out onto paper-covered cooling rack, then turning back so that the crumbly topping is uppermost.
9. Serve warm, cut in slices. Spread with butter if desired.
2. Add beaten egg with dry ginger ale, stirring mixture with a knife.
3. Lastly add sultanas, peel and ginger.
4. Spoon batter into an 18 cm (7 inch) square cake tin greased and lined with greased greaseproof paper.
5. Spread top evenly.
6. Mix the topping ingredients to a crumbly consistency and sprinkle over the batter.
7. Bake in a moderate oven for 30 to 35 minutes.
8. Leave in the tin for a few minutes before turning out onto paper-covered cooling rack, then turning back so that the crumbly topping is uppermost.
9. Serve warm, cut in slices. Spread with butter if desired.
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