Ginger & Honey Squares
Preheat oven to 180°C

8 ozs all purpose flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
4 ozs butter
6 ozs dark brown sugar
4 ozs treacle
2 ozs of honey
1½ inches fresh root ginger, grated and finely chopped.
4 fluid ozs strong black coffee
2 eggs beaten
2 ozs crystallised stem ginger

Grease and line a deep 8inch tin.

Sift together the flour, bicarbonate of soda and ground cinnamon in a mixing bowl. Put butter, sugar, treacle and 2 ozs honey into a pan and heat gently until melted.  Cool for 2 minutes, then put into a bowl and stir in ginger, coffee and eggs.  Add the dry ingredients and beat well.  Pour into the cake tin and bake for 35 minutes.  Cool in the tin.

Remove the cake from the tin and cut into squares.  Top each slice with crystallised stem ginger and drizzle with a little honey.

I was told these improve with keeping,  Who wants to keep fresh cake?  😉