I had a sudden hankering for dark ginger cake around Christmas time- a proper version with real stem ginger in it. I found this excellent
BBC Good Food recipe, which contains both stem and ground ginger, golden syrup and black treacle, and produced a dark, rich, sticky cake (which I felt didn't need icing). I cooked this in my cupcake tray primarily because I couldn't find my regular cake tin. But in fact cooking individual cakes turned out to be an excellent move, as these cakes freeze incredibly well. I had about twenty in total, half of which were eaten just as cake and the rest were frozen for later.
A couple of months later, after defrosting overnight in the fridge, they were still moist and sticky, and this time they were eaten as pudding with warm vanilla custard (nb Sainsbury's Taste the Difference custard is very good). An excellent warming pudding for a winter's night.
I had a sudden hankering for dark ginger cake around Christmas time- a proper version with real stem ginger in it. I found this excellent BBC Good Food recipe, which contains both stem and ground ginger, golden syrup and black treacle, and produced a dark, rich, sticky cake (which I felt didn't need icing). I cooked this in my cupcake tray primarily because I couldn't find my regular cake tin. But in fact cooking individual cakes turned out to be an excellent move, as these cakes freeze incredibly well. I had about twenty in total, half of which were eaten just as cake and the rest were frozen for later.
A couple of months later, after defrosting overnight in the fridge, they were still moist and sticky, and this time they were eaten as pudding with warm vanilla custard (nb Sainsbury's Taste the Difference custard is very good). An excellent warming pudding for a winter's night.
Wow, sticky ginger puddings in the freezer - heaven! I really need to be more organised. And get a proper freezer. All I have is one of those tiny ones at the top of the fridge. I wonder how many sticky ginger puddings I could fit in...
ReplyDeleteI'm not usually that organised, but ended up with too many cakes to eat and didn't want them to go stale! I guess all you need to fit them in a little freezer compartment is to eat more of them when they're freshly baked!
ReplyDeleteyum scrum!
ReplyDeleteI love baked things you can freeze for cravings. Nigella has a few cookie recipes that you can freeze raw and bake from frozen, really useful!
Being able to freeze cookie dough sounds really useful. I really wasn't sure how these would turn out once they'd defrosted but am really impressed by how good they still are!
ReplyDeleteThose look awesome, and I can imagine how wonderful they were served warm with custard. Oooh, guess what I'm craving now???
ReplyDeleteThank you- I am being tempted to make them again now!
ReplyDelete