Today, I wanted to bake a gingerbread cake and my pantry just doesn't have in it what I need so the recipe has been adapted to a chocolate ginger
For example, 8oz Plain flour had one heaped tablespoon of flour removed whilst on the scales and cocoa powder put back into the mix to make it back up to the 8oz - hence chocolate ginger cake.
Next I needed 2 oz golden syrup and 6oz of black treacle. No black treacle, so I used 7oz of golden syrup and 1oz of ginger syrup from a jar of ginger in syrup.
The final substitution was margarine of which I needed 4oz. Nope, not enough of that either so I used 3oz margarine and 1oz of lard. Instead of some currant or sultana's, I finely grated 1 ball of ginger.
Lard works well in most cakes, except perhaps plain sponges, as witnessed by the impressive number of Wartime cakes that do so. I never substitute the whole amount unless I really have to, but quite honestly, you just cannot taste the difference.
The mixture should be put into a 7" square deep tin, which I normally do but this time, we fancied individual muffins.
The mixture was far more runny than the original but I waited a couple of minutes and it thickened up. Then I used my trusty ice cream scoop and put one scoop into each muffin case.
They were baked at 180C until risen and cooked, about 30 - 40 minutes:
Whilst the oven was on, I baked us a pork and apple pie for tea over two nights (see menu tab eventually) and our weekly two loaves of bread: