Sticky Gingerbread And Orange Cake

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   1. Preheat the oven to 160u00b0C (320u00b0F). Line a tin approximately 9 1/2 x 7 1/2 inches with baking paper.

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   2. Dissolve 8 ounces sugar, golden syrup and trex fairly gently in a large saucepan.

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   3. Stir in the ginger and flour (after sieving).

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   4. Beat the eggs into the milk and then stir into the pan. Stir in the orange zest.

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   5. Pour the mixture into the tin and bake for 50 minutes.

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   6. Mix the remaining 1/4 cup granulated sugar with the orange juice. Make small pricks in the cake and drizzle all over the top. Leave to cool.

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   7. Remove from tin, dust with icing sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.