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Today Paula's McIntyre made some delicious Gingerbread with Spiced Plums and Red Wine

Gingerbread with Spiced Plums and Red Wine:

Gingerbread

165g plain flour

90g dark brown sugar

½ teaspoon baking soda

¾ teaspoon baking powder

1 teaspoon mixed spice

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

25g chopped preserved ginger

1 egg

80ml vegetable oil

125ml water

60g golden syrup

60g treacle

Method

Set oven to 180oc and butter and line a cake tin or loaf tin with parchment paper.

Sift the flour, baking soda and baking powder into a bowl and mix in the spice, cinnamon, nutmeg and ginger.

Place the egg in a bowl with the oil, water, syrup and treacle ( to avoid mess with the treacle and syrup, dip a spoon into boiling water to take it out of the jar). Whisk together and then mix into the dry mixture to a smooth batter.

Spoon into cake tin and bake for about 35-45 minutes – an inserted skewer will come out clean.

Spiced Plums and Red wine

8 plums, halved and stone removed

75g dark brown sugar

50g butter

1 star anise

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 cloves

100ml red wine

Method

Heat the sugar and butter in a large frying pan over medium high heat.

When the butter melts and sugar is smooth add the star anise, vanilla, cinnamon and clove.

Cook for 30 seconds and add the wine. Cook to a smooth sauce and add the plums. Simmer gently, turning over once, for about 8 minutes or until soft.

Serve warm with the cake.

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