NEARLY EASTER PANIC CAKE

If there's one thing we tend to do a lot of, it's spontaneous entertaining.  

And if there's one thing we tend to forget, it's that spontaneous dinner parties should   always include a great dessert.

This is a fabulous ginger cake that has saved the day more than once.  It's simple to knock together from cupboard ingredients, and the addition of ice cream or creme fraiche will make it look that you've been planning it all afternoon.  Which, of course, both you and I know that you have...

INGREDIENTS

1 egg

200g self-raising flour

100g caster sugar

1 tablespoon ground ginger

1 teaspoon bicarbonate of soda

50g unsalted butter

200ml semi-skimmed milk

100g Tate and Lyle golden syrup

45g Robertsons Orange Jelly Shredless Marmalade

METHOD

1. Preheat the oven to 180C (375F, Gas Mk 5).

2. Line a baking tin (approx. 10 inches by 7 inches) with baking parchment.

3. Mix the flour, ginger, bicarb and sugar in a large bowl.

4. Heat a heavy bottomed pan containing the butter, marmalade and golden syrup over a gentle heat until melted.  Do not boil!

5. Whisk the egg and milk together and add to the butter mixture.  

6. Stir the resulting mix into the flour and blend until smooth.  Pour into the baking tin.

7. Bake for 30-40 minutes until the top is golden, but keep an eye from 30 minutes onwards.  The bigger your tin, the faster your cake will cook.

8. Either leave the cake in the tin to cool, or serve hot with ice cream.  Any leftovers would probably be great served cold with coffee, though we've never had the chance to find out...