Gingerbread with Spiced Plums and Red Wine
Gingerbread with Spiced Plums and Red Wine
Gingerbread with Spiced Plums and Red Wine
Gingerbread
165g plain flour
90g dark brown sugar
½ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
25g chopped preserved ginger
1 egg
80ml vegetable oil
125ml water
60g golden syrup
60g treacle
Method
Set oven to 180oc and butter and line a cake tin or loaf tin with parchment paper.
Sift the flour, baking soda and baking powder into a bowl and mix in the spice, cinnamon, nutmeg and ginger.
Place the egg in a bowl with the oil, water, syrup and treacle ( to avoid mess with the treacle and syrup, dip a spoon into boiling water to take it out of the jar). Whisk together and then mix into the dry mixture to a smooth batter.
Spoon into cake tin and bake for about 35-45 minutes – an inserted skewer will come out clean.
Spiced Plums and Red wine
8 plums, halved and stone removed
75g dark brown sugar
50g butter
1 star anise
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cloves
100ml red wine
Method
Heat the sugar and butter in a large frying pan over medium high heat.
When the butter melts and sugar is smooth add the star anise, vanilla, cinnamon and clove.
Cook for 30 seconds and add the wine. Cook to a smooth sauce and add the plums. Simmer gently, turning over once, for about 8 minutes or until soft.
Serve warm with the cake.
