Step 1: standard sponge recipe:
4 oz self raising
mix butter and sugar, then flour, add egg and water till it makes a sort of thick batter.
Look at it. Think: that looks a bit dull. Add a couple of spoonfuls of cocoa powder, some cinnamon, some vanilla essence and a bag of mixed chopped nuts that have been lurking at the back of the cupboard since 2004.
Put mixture into greased cake tin. Realise that mixture is a bit on the small side for a tin of that size. Put cake tin on side and consider options.
2oz more butter
2oz golden syrup for a change
4 oz plain flour (run out of self raising)
4 teaspoons of baking powder
Mix randomly together, add water till it looks about right again. Decide it looks a bit dull.
- 2 teaspoons ginger powder
- 2 teaspoons cinnamon
- some vanilla essence
- a tablespoon of black treacle.
Would have added some crystallised ginger only we didn't have any.
Pour on top of the first lot of (uncooked) batter: if the consistency is like mine, it won't mix. Spread out on the top a bit.
Bung in oven at 210 degrees.
LICK THE BOWL. That's the best bit after all.
Wander away for about 20 mins, I think, though might have been a bit longer. Basically, until you come back and poke it and it's not gooey in the middle
You can then ice it, if you feel the urge. I didn't.