Jamaican Ginger Cake

Ingredients - serves 8-10

120g softened unsalted butter

285g plain flour

200g dark muscovado sugar

2 tsp mixed spice

1 tbsp ground ginger

2 tsp baking powder

1/2 tsp salt

2 free range eggs

2 tsp vanilla bean paste

110ml coconut milk

50g runny honey

85ml syrup from jar stem ginger + 2 tbsp

Method 

Preheat your oven to gas mark 4/160C fan. Butter and line a 900g loaf tin with greaseproof. Mix the flour, baking powder, mixed spice, ginger and fine salt in a bowl. In a separate bowl, tip in the butter and sugar and beat together using an electric whisk, until smooth and fluffy, 3-5 minutes. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed.

Tip in the dry ingredients and gently fold the batter until no traces of flour remain. Pour the mixture into the prepared tin and bake for 45-55 minutes, until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices with a cup of tea for a delicious treat.