I have often spent Chilli mornings at the start line of marathons. I’m there to be supportive, not to run. I sit there watching my husband and hundred of others doing their warm up routines and wondering what does it take for people to pump themselves up like that in order to run. I like running, but in a temperature controlled environment, and only like max 5k. My brain does not feel the need to push by body to run non stop for 42k. When it comes to pushing myself the equivalent of a marathon for me is baking cakes. I need to pump myself for it – watching piping videos on YouTube. I tried sticky ginger cake for the first time last year, and since then I have sought for the perfect balance of ingredients to replicate it. Sticky stem ginger cake 115g  flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp nutmeg 60g butter, cut into cubes, plus extra for greasing 60g dark muscovado sugar 60g black treacle 60g golden syrup 150ml strong chai tea 100ml double cream 70g drained stem ginger, finely grated 1 egg 1. Preheat the oven to