Deliciously sticky, fruity easy-to-make cake bars. They're like a cross between gingerbread and fruit cake, and make a great easier alternative to Christmas cake.
Pre-heat oven to 200C / 390F and line a 8 x 8 inch square baking pan with baking paper.
Sift the flour, baking powder and ginger together in a medium bowl.
Melt the butter, syrup and sugar together in a saucepan. Add to the flour together with the stem ginger, dried fruit, apple and egg. Stir it all together with a wooden spoon until just combined.
Pour the batter into the prepared tin, then bake for 30 minutes until risen and golden. Cover with foil half way through cooking to prevent over-browning.
Optional: Melt the white chocolate in a jug in the microwave (in 30-second spurts – I find 3 times does it), then drizzle all over the cake.
When cool (and the chocolate – if you’ve used it - is set), slice into 8 bars.
Notes
How long it keeps: for 4 to 5 days in an airtight container. Using a different fruit to apple: Rhubarb works as a good substitute for apple. Let me know if you try this recipe with rhubarb!Substitute for golden syrup: Dark corn syrup works as a decent substitute for golden syrup. Or use 1 part molasses to 3 parts corn syrup, or rice malt syrup, or even honey. Or you can buy golden syrup on Amazon (affiliate link).