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Sticky chilli ginger sponge
Fruit and vegetables
1½ long red
chillies
, seeds removed, finely chopped
finely grated or pared
lime
zest
Tins, packets and jars
125g/4½oz
golden syrup
Cooking ingredients
125g/4½oz soft dark
brown sugar
125g/4½oz black
treacle
275g/9¾oz
self-raising flour
1 tsp
bicarbonate of soda
4 tsp
ground ginger
1 tsp ground
allspice
4
stem ginger
balls in syrup (roughly 75g/2½oz), drained and coarsely grated
3
stem ginger
balls in syrup (roughly 55g/2oz), drained
100g/3½fl oz dark brown soft
sugar
Dairy, eggs and chilled
125g/4½oz
butter
, plus extra for greasing
200ml/7fl oz semi-skimmed
milk
2 large free-range
eggs
, beaten
200ml/7fl oz
double cream
75g/2½oz
butter
well-chilled
crème fraîche
or vanilla ice cream
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