Gingerbread

The idea behind this cake is that it improves with keeping so it gives you something to have with your coffee for the whole week. Well that’s the idea anyway !

1. You’ll need :

225g (8oz) self raising flour, 1.5 teaspoons ground ginger, 0.5 teaspoons mixed spice, 100g (4oz) soft dark brown sugar, 100g (4oz) butter, 100g (4oz) golden syrup, 100g (4oz) treacle, 1 egg, 150ml (1/4 pint) milk.

Line a baking tin approx.23cm x 30cm (9″ x 12″) with baking parchment and preheat the oven to 180C.

2. Put the sugar, treacle , syrup and butter into a saucepan and melt over a gentle heat.


Remove the syrup mix from the heat and allow to cool slightly.

3. Add the flour, ginger and mixed spice along with the milk and egg to the syrup mix and stir well.

When smooth pour into the lined tin and level before placing into the preheated oven.

4. Bake for approx. 30 minutes until well risen and springy to the touch.

 5. Allow to cool then cut into squares.

To keep, place in an air-tight container and the cake just gets stickier, though it doesn’t usually hang around for long !

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