WOOOOOO *happy dance*
FINALLY got my photos off my camera...and onto a laptop so I CAN BLOG wooooooo hahaha did you miss me? I sure missed writing. ohhh so many exciting recipes to put up...so lets start with the first photo...GINGER CAKE
so the reason behind making ginger cake is that my housemate is pregnant (more happy dancing YYYAAAYYY) annnddd she has been having really bad morning sickness. now, apparently ginger is good for morning sickness. and what better way to have ginger...than in CAKE??? turns out we had so much mix that we whipped up a batch of muffins too...EXCITING!!! (dad was pretty happy)
so bring on...
1/2 c sugar
1 c golden syrup (although we ran out and prolly only used 3/4c)
1 c milk
3 c flour
3 tspn ginger
3 tspn cinnamon
1 1/2 tspn baking soda
preheat oven to 150 celcius. prepare loaf tin. soften butter in a large bowl and cream with sugar until light and fluffy. add the eggs one at a time, beating well inbetween. place milk and golden syrup in a jug/bowl and warm until mixture is runny enough to be mixed together. mix spices, flour and baking soda together. fold wet and dry mixes alternately into the butter mix.
fill loaf tin to about 3/4 full. if you have extra mix, place 1.5-2 tbspns of mix in about 6 muffin cases. bake loaf for about 40-45 minutes (should be golden brown and skewer will come out clean) and muffins for about 20 minutes.
serve loaf warm/toasted with chunks of butter
serve muffins warm with custard
mmm nom nom