Julie montageMy Nana was one of the most inspirational people in my life. We loved each other with a passion, and I’ll always miss her. Amongst many other things she taught me the importance of family and one of the ways she knitted us all together, and at the same time made us all feel individually very special, was through food.  It didn’t matter how many different cakes or treats she had to bake, when we visited we were always presented with our favourite food, which was always cooked to perfection. When we eat those foods now, her name is always on our lips, no-one makes ‘…’ like Nana. My brother and my son’s favourite was her fabulous ginger cake from the Be-Ro recipe book. It improves with keeping as the top gets sticky, yum yum!

Ginger Cake


  • 8oz plain flour
  • pinch of salt
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 2oz soft brown sugar
  • 4oz margarine
  • 6oz black treacle
  • 2oz golden syrup
  • 1/4 pint of milk
  • 2 eggs, size 3, beaten
  • 2oz sultanas (optional)


  • Heat oven to 150c, 300F, Gas MArk 2. Grease an 18cm (7 inch) square deep cake tin.
  • Sieve together flour, salt, ginger, spice and bicarbonate of soda. Stir in sugar.
  • Melt margarine, treacle and syrup gently. Gradually beat in milk and allow to cool.
  • Add the beaten eggs and mix well. Stir treacle mixture into the flour and add sultanas.
  • Pour mixture into prepared tin and bake for about 1.25 hours.