Date and Ginger Slab
A dark, rich ginger cake with dates. Sticky, chewy and very sweet.
Ingredients
- 4 oz or 110g butter
- 4 oz or 110g black treacle or molasses
- 6 or 175g chopped dates
- 4 oz or 110g granulated sugar
- 4 fl oz or 120ml water
- ½ tsp baking soda (bicarbonate of soda)
- 1 egg
- 8 oz or 225g plain flour (all-purpose flour)
- 2 tsp ground ginger
Instructions
- Preheat your oven to 350F/180C (conventional oven) and line a 20 cm/8 inch tin with baking parchment.
- Place the butter, sugar, dates and treacle/molasses in a saucepan with the water and melt over a low heat.
- Take the pan off the heat and allow to cool a little. Then add the baking soda and beat in the egg.
- Gradually mix in the flour and ginger until well combined.
- Pour into the prepared tin and bake for approximately 30 minutes.
- Leave to cool in the tin before turning out and cutting into squares.