- 450g butter
- 450g dark brown soft sugar
- 450g goldern syrup
- 450g black treacle
- 450g self raising flour
- 450g wholemeal flour
- 8 tsp grated ginger
- 4tsp chopped stem ginger
- 600ml milk
- 4 eggs
ginger cake
peter Jackson
11th November 2011
ginger cake
melt down butter, sugar, goldern syrup and black teacle.
Beat in the eggs
fold in both flours, and...
Ingredients
Method
melt down butter, sugar, goldern syrup and black teacle.
Beat in the eggs
fold in both flours, and the ginger then foild in the milk.
Pour into a lined gastro tray
Bake at 165 for around 40-50 mins
Remove and allow to cool
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
