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Vickys Sticky 'McVities' Ginger Cake, GF DF EF SF NF
Vickys Sticky 'McVities' Ginger Cake, GF DF EF SF NF

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As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to vickys sticky 'mcvities' ginger cake, gf df ef sf nf recipe. You can cook vickys sticky 'mcvities' ginger cake, gf df ef sf nf using 12 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Vickys Sticky 'McVities' Ginger Cake, GF DF EF SF NF:
  1. Prepare 275 ml full fat coconut milk or whole milk
  2. Provide 115 grams dark brown sugar
  3. You need 115 grams treacle / mollasses
  4. Take 115 grams golden syrup - see recipe link below
  5. You need 225 grams gluten-free / plain flour
  6. Take 1 1/2 tsp baking powder
  7. Take 1 tsp bicarb / baking soda
  8. Use 1 tbsp ground ginger
  9. Get 1 tsp ground cinnamon
  10. Use 1 tsp mixed spice - see recipe link below
  11. Get 1/4 tsp xanthan gum if using gluten-free flour
  12. Prepare 115 grams cubed sunflower spread / Gold Foil Stork Margarine
Instructions to make Vickys Sticky 'McVities' Ginger Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 375°F and grease a loaf tin
  2. Warm the milk in a pan and stir in the sugar until dissolved. Set aside to cool
  3. Melt the treacle and syrup in another pan together over a low heat until runny but not hot - - https://cookpad.com/us/recipes/334096-vickys-homemade-golden-syrup-like-tate-lyles-gf-df-ef-sf-nf
  4. Sift together the flour, bicarb, baking powder, ginger, cinnamon, mixed spice and xanthan gum if using - - https://cookpad.com/us/recipes/359496-vickys-sweet-mixed-spice-for-baked-goods
  5. Rub or cut in the butter until the mixture resembles crumbs
  6. Pour the syrup and milk mixtures into the flour and beat until smooth.You'll need a few tablespoons more milk for a gluten-free cake. The consistency should be of double (heavy) cream so add at least 3 extra tablespoons
  7. Pour into the loaf tin and bake for 45 - 50 minutes or until a toothpick tests clean
  8. Immediately run a knife around the edge of the tin to loosen the cake if you haven't lined it with parchment, then let cool completely in the tin
  9. Once cooled, turn out and wrap with clingfilm or foil
  10. Let the cake sit for at least 1 day before unwrapping and slicing. This is what makes it sticky
  11. Serve sliced spread with sunflower spread / butter or as a dessert with warm custard - - https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free

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