Sticky Whisky Cake

This pudding is very much like Jamaica ginger cake, but with a whisky flavour. It is addictively good and very easy to make. A dangerous combination!

Step 1 - Cake Batter

• Preheat the oven to 180 C and grease a large, deep baking dish (mine was 30 x 20 cm and 5 cm deep).

• In the bowl of a stand mixer sift in the flour and baking powder and combine with half the sugar and the orange zest.

• Separately melt the butter and whisk together with the eggs, milk and vanilla paste before pouring into the dry ingredients with the mixer going.

• You should get a smooth batter; pour this into the baking dish.

 

Step 2 - Whisky Sauce

• In a large jug whisk together the remaining sugar, the whisky and the golden syrup with 250 ml of boiling water until all the sugar has dissolved.

• Carefully pour this all over the batter. It should find its way to the bottom.

• Bake for 50 minutes. The sponge should be firm with some sauce bubbling through in places.

• Eat while still hot, serving with custard or cream.

 

 Ingredients

• 250g self-raising flour

• 1 tsp baking powder

• 300g dark brown soft sugar

• Zest of a large orange

• 100g unsalted butter

• 3 large eggs

• 250 ml semi-skimmed milk

• 1 tsp vanilla paste

• 5 tbsp malt whisky (I used a 10 year old Jura)

• 4 tbsp golden syrup