1 cup crystallized ginger(chopped) 1/4 cup milk
1 cup brown sugar 2 cups plain flour
125g butter(chopped) 1 teasp baking powder
1 tablesp cocoa 2 teasp ground ginger
3/4 cup water 1 egg(beaten)
1 teasp bicarb soda extra chopped ginger for top of cake.
Preheat oven to 180C(350F)
Line 23cm slab tin and grease.
Place ginger ,brown sugar ,butter, cocoa and water in a saucepan, bring slowly to boil simmer for 3–4 mins. Set aside to cool. .I usually add a bit more cocoa as we like it chocolatey.
Put into basin. Dissolve bicarb in milk, and add to bowl. Then lightly fold through sifted dry ingredients and finally fold through egg and mix well.
Put into prepared tin, bake 35 to 40 minutes, stand for 4–5 mins then turn out onto cake rack.
I ice with whatever choc icing you like using and scatter chopped ginger over top
PS by Noelene – I baked mine for 35 minutes, but I think this was a bit too long for something baked in a slab tin – I’d check earlier, say after 25 minutes to be safe. Otherwise, it got a high rating from the Cooma Lace girls