Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 110 g (4 oz ) butter
- 110 g (4 oz) brown sugar
- 220 g (8 oz) golden syrup
- 220 g (8 oz) all-purpose flour
- 5 ml (1 level teaspoon ) baking powder
- 5 ml (1 level teaspoon) mixed spice
- 10 ml (2 level teaspoon) ground ginger
- 2 eggs
- 120 ml (4 fluid oz ) milk
Directions
Put the butter, sugar, and syrup in a saucepan . Heat gently until the butter melts.
Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
Warm the milk in a saucepan (so it will dissolve the syrup).
Add the milk to the bowl, and beat thoroughly.
Beat the eggs, and then stir them in to the mixture.
Pour the mixture into an 8- inch (20 cm ) greased square cake tin .
Bake at 170°C (325°F) for 1 hour.
Cool in the tin for 15 minutes, then remove.
Leave at least 1 day before cutting into squares. Serve.