Did you know that gin used to be served with ginger cake? Well I can assure you it did, and if you haven’t tried it then you really are missing a trick. It is the perfect combination for a warm evening warmer.
To encourage you to try them both I thought I would share a recipe for a warm gin toddy, and a great tasting ginger cake.
First of all the warm gin toddy, it really couldn’t be more simple:
2 parts Gin – Sipsmith London Dry Gin works very well.
2-3 parts lemon juice
4 parts boiling water
1 part honey
Garnish with a wedge of lemon and a cinnamon stick
Add the gin, a spoonful of honey, cloves and lemon juice into a cup (you can get a bottle of Sipsmith and an enamel cup for £28.95 here). Top up with boiling water and stir until the honey has fully dissolved. Garnish with a wedge of lemon and a cinnamon stick. Serve with a chunk of ginger cake
For my ginger cake recipe I have chosen a super sticky Jamaican ginger cake that gets better the longer you leave it, so definitely make this the day before you think you might need it (though frankly you need this everyday). This is a Thermomix recipe but if you don’t have a Thermomix you can find lots of similar recipes online.
- 225g Self Raising Flour
- 1 tsp bicarb of soda
- 1tsp cinnamon
- 1tsp mixed spice
- 2tbs ground ginger
- 110g softened butter
- 40g fresh root ginger
- 20g crystallised ginger
- 110g dark brown sugar
- 280g evaporated milk
- 110g golden syrup
- 110g treacle
- 1 medium egg
- Preheat oven to 180 and line a large loaf tin with baking paper
- Place flour, bicarb of soda, cinnamon, mixed spice and ground ginger in the mixing bowl. Mix 5 seconds/speed 4
- Add butter and chop Turbo/2 secs/twice then transfer to separate bowl and set aside
- Place root ginger, crystalised ginger, and sugar in the mixing bowl. Grind 4 secs/speed 10. Scrape down sides of bowl
- Add evaporated milk, golden syrup and treacle then heat 2 mins/50 degrees/speed 2
- Add reserved flour mix then mix 10 secs / speed 3.5. Scrape then 5 secs / speed 3.5
- Add the egg then mix 10 secs / speed 4.5
- Transfer to prepared loaf tin. Cook for 45 mins, or until a skewer comes out clean.
- Wrap in foil and leave until following day
Fourteen slices though?! I don’t think so, do you?