Cooking With Paula Mcintyre

Gingerbread 75g butter + extra for buttering 100g dark muscovado sugar 100g golden syrup 35g crystallized ginger roughly chopped 50ml whole milk 1 egg 2 teaspoons ground ginger 150g self raising flour Icing sugar to dustLightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180°c. Place butter, sugar and syrup in a pan and gently cook until the sugar has dissolved. Cool for 5 minutes. Blend the egg, crystallized ginger and milk together. Whisk into the butter mixture and then mix in the flour and ground ginger to a smooth batter. Pour into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn onto a plate and dust with icing sugar.Candied Tangerines 4 tangerines 50g castor sugar Pinch cinnamonPeel the tangerines and slice in half. Heat the sugar in a large hot pan and cook until caramelized. Add 50ml of hot water and cook to thick syrup. Add the cinnamon and then the tangerines cut side down. Cook until