There's something about this very moist, sweet 'n' fiery black ginger and molasses cake with smoked dulse that really makes us happy. Find more fab recipes like it in Xa Milne's The Seaweed Cookbook.
"Everyone loves a sticky gingerbread. This is in memory of summer holidays by the sea staying on the Moray Firth, where we wore sand shoes and ate off green melamine plates. Dulse fits brilliantly in here with sweet and complex flavours. I like to think it is adding a bit of goodness too."
100g molasses or treacle (about 3 tablespoons)
¾ tablespoon ground ginger
½ thumb- size piece of fresh ginger, peeled and grated half jar of stem ginger in syrup (make sure you finely chop or process the chunks)
1 tablespoon Dulse flakes
½ teaspoon ground cinnamon
1 teaspoon baking powder
200g self- raising flour
2 free-range eggs, lightly beaten
160ml whole milk or cream
Utensils: large 2lb/900g loaf tin (25.75 x 12.75 x 6.75cm)
Preheat the oven to 180°C/Gas 4.
Melt the butter in a large saucepan very slowly until it just melts. Remove from the heat and add molasses, ground ginger, freshly grated ginger, the stem ginger and all of its syrup, Dulse, cinnamon, baking powder and the flour, in that order.
Beat the eggs and stir into the mix. Finally add milk. A dark sloppy batter should be formed. Gently mix well.
Line the large loaf tin with greaseproof paper and pour in your mix. Bake for 45 minutes. Serve hot, smothered in melting butter.