Ginger sponge cake with warm Toffee Sauce

An easy to make tea-time treat, subtly spiced with the warming flavour of ginger. Perfect for the colder months.

Ingredients

• 200g  self-raising flour
• 200g  sugar
• 1 tsp ground ginger
• 1 tsp bicarbonate of soda
• 55g  margarine, plus extra for greasing
• 1 free-range egg, beaten
• 2 tbsp golden syrup
• 240ml hot water

For the toffee sauce

• 50g unsalted butter
• 240ml double cream
• 50g liquid glucose
• 125g soft brown sugar
• 10g black treacle

Preparation method

1. Preheat the oven to 180C. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.
2. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the      margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
3. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or      until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.

To make the Toffee Sauce:

Place all of the toffee sauce ingredients into a pan and bring to the boil. Reduce the heat and simmer for 4-5 minutes, or until thickened.