When English rugby star Chris Robshaw isn’t getting muddy for England, you can find him at home baking some classic comfort food! He can come over for a cuppa and a square of cake any time…
- 250g unsalted butter
- 250g dark muscovado or molasses sugar
- 250g golden syrup
- 250g black treacle
- 375ml milk
- 3 large eggs, beaten
- 400g self-raising flour
- 1 and half teaspoon bicarbonate of soda
- 2 tablespoon ground ginger
- 1 and half teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 knobs stem ginger in syrup, finely chopped
- 2 small pears, cored, quartered and quarters sliced in 3
> 1 x roasting tin 30cm x 22cm approx, lined with Baking Parchment.
> Preheat oven to 160CFan/180C Electric/350F/GM4
- In a large mixing bowl, mix together dry ingredients.
- Place the butter, sugar, golden syrup, black treacle and milk in a saucepan over a low heat and stir until the butter has melted. Take off the heat and leave until warm, add eggs and whisk well until combined.
- Pour butter/sugar mixture over dry ingredients, add chopped ginger and mix well.
- Pour batter into tin, scatter over pear segments and bake for around 50-60 mins or until a skewer comes out clean from the ginger cake.
- Cool in tin for 30 mins then turn out on to a wire rack and cool completely.
- Wrap in greaseproof paper and place in an airtight container for a day before cutting into squares (it will be easier to cut if left for a day).
For more information on Macmillan Cancer Support’s World’s Biggest Coffee Morning, head to www.coffee.macmillan.org.uk.