Sticky Gingercake with Orange and Rum, baked in the Cookpot

100gms Butter
100gms Muscovado Sugar
2 Tablespoons Golden Syrup
2 Tablespoons Black Treacle

Melt together gently in a pan, cool.... then add

1 beaten Free Range Egg, add.....
50 gms chopped Crystalised Ginger, stir in....
Grated rind of 1 Orange , and juice of half the Orange ,
1 Tablespoon Dark Caribbean Rum, then stir in...
250 gms S.R Flour...
2 Teaspoons powdered Ginger....and 1 of Allspice.

Cut a large square of non stick baking paper, to line the Cookpot... pour in the Gingercake mixture, put into a hot oven...without the lid on, for about 15 mins...then cover with lid, bake for approx 20-30 mins longer....then test with a metal skewer, leave in the pot to cool, on a wire rack or wooden board.... but while still hot from the oven, pour over 1 more spoon of Rum..... delicious served warm with real Vanilla Icecream and slices of fresh Mango...or just leave in the pot with the lid on, to keep the cake moist and fresh.

Sticky Gingercake with Orange and Rum

Green and Black's Chocolate Orange Cake: baked in the Cookpot

Use the same basic recipe as Gingercake...just substitute 2 heaped Tablespoons of Green & Black's Cocoa for the same amount of SR Flour.....

leave out the Black Treacle, Crystalised Ginger and spices, add I Teaspoon Vanilla.....and 1 bar Green & Black's Dark, or Milk Chocolate...or as much of a Terry's Orange as you can spare!

broken into chunks... mix and bake as the Gingercake recipe....don't forget the Rum!