Sticky Toffee Ginger Pudding

A combination of sticky toffee pudding and ginger cake, this is one of my favourite cakes. The perfect comfort food with or without the sauce.
Ingredients:

For the cake:

• 200g butter
• 200g of dark muscavado sugar
• 1 heaped tablespoon of black treacle
• 2 flat teaspoons of ginger powder
• 1/2 teaspoon of table salt
• 200g of gluten free self raising flour
• 2 medium eggs

For the sauce:

• 150g of caster sugar *Plus extra for greasing the tin
• 3/4 teaspoon of table salt
• 30ml of water
• 200ml of double cream 

Method:

For the cake first, preheat the oven to 200C (180C fan) then grease a 10″ round cake tin with butter. Add 30g of caster sugar into the center of the tin and shake it until the tin is fully lined with butter and sugar – I recommend you do this over a sink.

Place the butter, sugar, black treacle and ginger in a large sauce pan. Melt on a medium heat stirring regularly until the ingredients are melted and  combined evenly.

Add the salt and flour then whisk the mixture in sauce pan for a few minutes before adding the eggs and whisking again for at least 5 minutes, until the mixture is an even consistency and has cooled slightly.

Pour the mixture straight into the tin and place in the oven to bake for 20 to 25 minutes or until a skewer comes out clean when pushed into the center of the cake.

For the sauce place the sugar, salt and water in a sauce pan giving it a stir to mix the ingredients. Leave on a medium to high heat until golden brown. Do not stir it – however tempting. When golden brown, turn off the heat and add the cream in one go then stir it until smooth. Pour straight over slices of the cake or leave to cool then keep in the fridge until needed, you can then reheat it in a microwave for about 15 seconds.