Mel and Mal's Murphys Ginger Cake

  • 150g unsalted butter
  • 300g golden syrup
  • 200g dark brown sugar
  • 250ml Murphys beer
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 cloves, crushed
  • 2 tsp bicarb of soda
  • 300g plain flour
  • 300g cream
  • Juice of half a lemon
  • 2 eggs, lightly beaten

A real Irish treat, sticky, sweet and that delicious taste of Murphys stout running through it! You can use Guinness if you prefer, all down to your preference

Serves : 8        Prep/Cooking Time : 1hr 15 mins

Tip : To check your cakes are cooked through in the middle, use a skewer to poke into the cake - if it comes out clean, the cake is done perfectly


Stage 1 - Mix the Main Ingredients

Preheat the oven to 175°C

Place the first 7 ingredients in a large saucepan and melt gently over a low heat

Take off the heat and whisk in the flour, then add the bicarb and beat out the lumps. Allow to cool

Stage 2 - Whisk & Prepare for the Oven

Whisk in the cream, lemon juice and the eggs together into the saucepan to make a smooth batter

Pour into a square lined baking tin or a silicone mould and bake for between 45-50 minutes or until the top is bouncy to the touch. Check that the cake is done in the middle

Cool & Serve

Allow to cool in the tin or mould and then using a palette knife, cut into little squares

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES