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