We are starting to get into those colder months which means all the warming spices come into their own! Soaking prunes is one of my favourite things to do around this time of year and they go so beautifully serves this ginger cake and a large dollop of cream.
For the cake-
- 150g unsalted butter
- LOTS of fresh ginger
- ground ginger
- ground cinnamon
- ground mixed spice
- one turn of your pepper shaker
- 150g dark or light muscovardo sugar
- 230g black treacle
- 260ml whole milk
- 2 large eggs
- 300g plain flour
- 1 tsp bicarb
- 2 tsp baking powder
You will need a reasonably deep baking tin for this and pre heat oven at 180. Melt the butter, treacle, spices and sugar in a pan and once all melted, leave to cool. Mix the flour, bicarb and baking powder together and then mix in the eggs to the dry mixture, one at a time.
Mix the treacle mixture into the flour & eggs and slowly stir together.
Bake for 45 mins / until a skewer comes out clean!
For the boozy prunes- (remove the booze and replace with a dash of apple juice if you don't like the booze!)
You can add whichever spices you like - no rules!!
- prunes
- brown sugar
- cinammon sticks
- star anise
- whole cloves
- earl grey or english breakfast tea bags
- orange rind and juice
- boiling water
- good quality brandy (or whichever booze you fancy!)
In a large saucepan or stock pot, add the spices and gently warm them to release their flavours, be careful NOT to burn. Add the tea bags, boiling water (enough to nearly fill the jar you're using), sugar and some brandy (as much as you see fit)! - allow this to infuse for a while (it will smell amazing!!)
Add the prunes to a jar followed by the infused liquid- include the spices as well if you'd like it to infuse more whilst the prunes rehydrate!
Leave the jar for a week ish and then enjoy!!