Eating In

120g butter
120g soft brown sugar
120g sultanas
2 tbsp water
300g molasses
1½ tsp ground ginger
2 eggs
180g plain flour
½ tsp bicarbonate of soda
60g ground almonds

Put the butter, sugar, sultanas, water and molasses into a saucepan and bring to the boil. Boil for exactly 5 minutes, and then set aside to cool until hand hot. Line and butter a 20cm square cake tin. Preheat the oven to 150C/gas mark 2. Beat the ginger, then the eggs into the mixture. Sift in the flour, the bicarb and the ground almonds and fold in well. Turn the mixture into the prepared cake tin and bake for about one hour. Cool on a wire rack. This cake benefits from being made a day or two before it’s needed.