Anita Tasker offers her recipe for ginger and treacle cake.

THIS is another easy cake recipe and another saucepan cake.

All you will need is a cake tin, or tray if you want to make a tray bake. It needs to be 23 cm round or square. You will also need a large saucepan, a set of scales, a wooden spoon and silicone paper to line the tin.

Ingredients:

125g unsalted butter
125ml black treacle
130g firmly packed brown sugar
125ml full fat milk
Two large eggs
300g self-raising flour
One tablespoon ground ginger
¼ teaspoon bicarbonate of soda

Preheat oven to moderate-slow setting: 150C/300F/GM 2-3.

Grease your tin and line it with your silicone paper and then flour. Place butter, treacle and sugar in your pan and stir over a low heat until the sugar has melted. Do not let it boil.

Stir in milk, eggs, flour, ginger and soda into the mixture and then pour the whole lot into your prepared tin. Place in your pre-heated oven and bake for about 45 minutes.

Take it out of the oven when it has shrunk from the sides of the tin or a skewer comes out clean when poked into the cake. Leave in tin for five minutes before turning out on to a wire rack to cool.

Once cooled, it is lovely to top the cake with your own caramel icing:

60g butter unsalted (unless you wanted salted caramel topping)
100g dark brown sugar
2 tablespoon full fat milk
120g of icing sugar (approx.)

Melt butter in saucepan, add sugar and milk. Bring to boil then simmer, stirring for two minutes. Cool then stir in enough icing sugar to get a spreadable caramel.

Pour over your cake and use a knife dipped in hot water to help you spread the icing over the top of the cake (otherwise it may just sit in a lump). It tastes delicious; we top ours with small chunks of butter fudge. Enjoy!

• Anita Tasker runs Pattacakes at Welburn, near Castle Howard