Toffee Ginger Stout Cake

You will need:

For the stout cake:

60g of butter

80g of treacle

60g of soft dark sugar

2tsp of powdered ginger

A thumb sized piece of fresh ginger

100ml of Guinness

1 Egg

120g of plain flour

2tsp of bicarbonate of soda

1 can of sweetener condensed milk

For the toffee topping:

200g of butter

200g of brown sugar

395g of condensed milk

Preheat the oven to 180C and prepare a cake tin. Put the butter, sugar and treacle in a saucepan and warm over a medium heat. Once well combined, grate in the fresh ginger and add the powered ginger. Add the Guinness and beat in one egg using a whisk.

In a large bowl, mix the plain flour and bicarbonate of soda. Slowly add the wet ingredients to the dry ingredients and beat thoroughly. Pour into the cake tin and bake for 25-30mins.

To make the topping, heat the butter and sugar in a saucepan over a medium heat, until smooth. Add the condensed milk and stir over a low heat until the mixture browns and thickens (this will roughly take about 20 minutes).

Tip: Serve warm to enjoy a nice alternative to a sticky toffee pudding!

Enjoy! x