This is actually just a regular cake recipe that I cook in doughnut tins. I also use this really good recipe to make individual gingerbread puddings that make a great dessert when served with a scoop of ice cream. The batter is pretty runny, but don’t be tempted to add any more flour. If you’re making these in doughnut tins, remember to grease the tins well and only half fill with batter – if you over fill they will rise too much and you’ll lose your doughnut hole. You can of course also make this in a regular cake tin. I’m sorry there’s no quantities for the icing, I just guess.
150 grams butter
3/4 cup (150 grams) brown sugar
¾ cup boiling water
¾ cup golden syrup
3 cups (375 grams) plain flour
1 ½ tsp baking powder
1 tsp baking soda
3 tsp ground ginger
1 ½ tsp cinnamon
- Heat oven to 180 degrees C. Grease several doughnut tins. Add the butter, brown sugar and hot water into an electric mixer and beat until well combined. Add the remaining ingredients and mix until well combined.
- Pour into prepared tins and bake for 15-20 minutes or until golden and cooked through. Cool on a wire rack.
- To make the icing combine icing sugar, maple syrup and a few dashes of hot water until desired consistency is achieved. Dip doughnuts into icing and allow to set.