Recipes · Sweet Saturday

Sweet Saturday; Sticky Gingerbread

As our weather has suddenly gone cold again I thought I’d share this recipe I’ve cooked previously (lent means no new cakes at the moment – offering it up for the holy souls). This is so yummy; it’s worth having the weather frosty just to justify making it ☺️.

Ingredients and Method

225g each of butter, light muscavado sugar, black treacle, golden syrup, self raising flour, self raising image
wholemeal flour (add 3 teaspoons of baking powder to ordinary wholemeal flour if you don’t have any), 4 level teaspoons of ground ginger, 2 eggs and 300ml of milk.

  1. Preheat oven to 160C/140C Fan/Gas3. Grease and line a deep pan measuring 30×23 cm, 12x9inches.
  2. Heat the butter, sugar, treacle and golden syrup in a pan gently til dissolved and allow to cool.
  3. Add the two types of flour and ground ginger to a large mixing bowl and stir together. Break the eggs into a separate bowl and add the milk then beat lightly. Add the egg mixture and syrup mixture to the flour bowl and blend thoroughly.
  4. Once mixed pour the ingredients into your prepared tin and level off by tilting the tin. Bake for 50 minutes until well risen, golden and springy to the touch.
  5. Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. When cold cut into squares of the desired size.

Worthy of the famous five – scrummy!

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