Ginger is known for its sickness relieving properties, helping with nausea and inflammation. When I was younger, I remember crunching on a ginger biscuit to lessen the feelings of car sickness, or sipping a lemon and ginger tea if I felt nauseous.

I like to think that ginger cake has the same pain relieving properties, meaning that ginger cake is essentially good for you. What ailment is there that a warm slice of dark sticky ginger cake can’t solve?

Dark Jamaican ginger cake can be found in supermarkets all across the world, but a homemade loaf is full of so much ginger that the scent fills every room of the house during baking. The texture is fine, sticky and moist.

Whether you’re ill or not, it’s worth baking a ginger loaf to keep you warm and well fed.

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The Recipe (A Delia classic)

175g plain flour
1 tbsp. ground ginger
1 dessert spoon of ground cinnamon
A pinch of ground nutmeg
1/2 tsp. bicarbonate of soda
2 tbsp. milk
75g black treacle
75g golden syrup
75g dark brown sugar
75g butter
1 egg

– Pre-heat the oven to 170 degrees celsius.
– Grease and line a loaf tin with baking parchment.
– In a bowl, place the flour and spices.
– Mix the bicarbonate of soda and milk together and set to one side.
– In a pan, place the treacle, syrup, sugar and butter along with 75ml of water.
– Heat gently until the butter has melted but do not let the mixture boil.
– Add the syrup mixture to the flour.
– Beat in the egg, followed by the bicarbonate and milk.
– The mixture will be very runny but do not worry. Pour into the tin and bake for between 45 minutes and 1 hour.
– Leave to cool a little before removing from the tin and eating.