A very happy 60th Birthday!

On Monday we got together as a family to celebrate Mum's 60th birthday. We couldn't let such an important day pass without recognising it in a small way even though Mum wasn't with us. We had a nice lunch - one of Mum's great soup recipes, Leak & Pea, with some delicious fresh bread. Then for desert I made Mum's amazing Nottingham Ginger Cake. It's been a while since making it, but boy did it taste good! Just perfect for all the ginger lovers in our family (Jason ate about half of it), and great for all the expectant mothers (ginger helps with sickness). We then took some flowers and a balloon over to Mum's grave. It's so peaceful there. The boys thought it would be fun to release Mum's balloon.

Thought it would be fun to post Mum's Recipe for you to try too.

225g/8oz Plain Flour

3 to 4 level teaspoons ground ginger

1 level teaspoon bicarbonate of soda

125g/4oz butter

125g/4oz brown sugar

225g/8oz golden syrup

150ml milk

1 egg

1. Line a 7 inch square high-sided cake tin with greaseproof paper.

2. Sieve the flour, ginger and bicarbonate of soda together into a mixing bowl.

3. Melt the butter with the sugar, syrup and milk over a low heat, stirring all the time. Cool a little.

4. Beat the egg.

5. Add the liquid ingredients with the egg to the dry ingredients. Mix well then beat for 5 minutes.

6. Pour into prepared tin & spread evenly.

7. Cook in a cool oven, 150 degrees C, Gas 2, for about an hour until it is springy and leaving the sides of the tin.

8. When cooked turn out carefully, remove the paper and store in an airtight tin for a few days to let it become sticky.

We didn't have time for that last part the cake was devoured within the first 24 hours, and it still tasted great. Wonder what it would be like to leave it for a few days? Would it taste even better?