I refreshed this post from my old blog. Mainly because it’s a brilliant, lazy and easy way to make, store and transport cakes. You don’t even need to wash up your cake tins and the batter is made in a saucepan.


125gr butter
125gr soft brown sugar
125gr black treacle
150ml milk
1 egg
1tsp vanilla extract
1tsp ground ginger
1/2tsp mixed spice
190gr self raising flour


1, Preheat your oven to 160 o/c. Get two clean 1 pint canning jars and spread a thin layer of cake release around each one. Place them on a baking sheet so they are ready for the batter.
2, In a medium sized saucepan, melt the butter, sugar and treacle together.  Remove from the heat and leave to cool for a couple of minutes.
3, Add in the milk, egg and vanilla extract and beat well. Sift in the rest of the ingredients and then fold it all in until you have a smooth, lump free batter.
4, Divide this equally between the prepared jars, it should fill just about half way in each.

5, Bake for 35-45minutes or until an inserted skewer comes out clean.
6, The cakes will stay hot for a long time after coming out of the oven.  I like to pour a little homemade ginger syrup over them and cap them with a sterilised canning lid. Or you can leave them until they are just warm, scoop on ice cream, grab a spoon and go to town. I won’t judge you. Ever.


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