Pomegranate & ginger slice difficulty *** #48 

Cuts into: 20 

Preparing time: 25 minutes 

Cooking time: 50 minutes 

Ingredients:

• 200 g plain flour 
• 1 teaspoon bicarbonate of soda
• 100 ml milk
• 1 egg 
• 100 dark sugar 
• 125 g black treacle 
• 75 g unsalted butter 
• 3 pieces of stem ginger in syrup 

For topping 

• 300 ml pomegranate juice 
• 2 tablespoons clean honey 
• 1 pomegranate 

1. Sift the flour and bicarbonate of soda into a bowl 
2. Beat together the milk and egg in a jug 
3. Put the sugar, treacle and butter in a saucepan and heat gently until the butter melts and the sugar dissolves 
4. Remove from the heat and add to the milk mixture with the chopped ginger 
5. Add to the dry ingredients and stir together using a large metal spoon until well combined 
6. Spoon the mixture into 2 greased and lined 1 kg or 1,3 litre loaf tins and level the surface 
7. Bake in a preheated oven, 160 C (325 F),Gas Mark 3, for 30 minutes or until just firm to the touch and skewer inserted into a centre comes out clean 
8. Leave to cool in the tins, then loosen at the ends and transfer to a wire rack 
9. Peel off the lining paper 
10. Make the topping 
11. Pour the pomegranate juice into a saucepan and bring to the boil, the boil for about 15 minutes until thick and syrupy and reduced to about 3 tablespoons 
12. Stir the honey 
13. Halve the pomegranate and push the halves inside out to release the fleshy seeds, discarding any white membrane 
14. Scatter the seeds over the top of the cakes
15. Drizzle with the syrup and cut into small squares to serve.
16. Enjoy! :-)