INGREDIENTS
85 g
golden syrup
butter 100g, at room temperature
175 g
dark muscovado sugar
150 g
self-raising flour
75 g
ground almonds
3 tsp
ground ginger
1 tsp
bicarbonate of soda
2
eggs
150 milliliters
milk
preserved ginger 4 balls, chopped
75 g
pecan halves
150 g
light musco
2 tsp
black treacle
100 g
butter
200 g
crème fraîche