Sticky Gingerbread

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
8-10 8-10
Sticky Gingerbread
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

  • 250g butter
  • 150g golden syrup
  • 25g black treacle
  • 65g soft butter
  • 65g soft brown sugar
  • 125g plain flour, sieved
  • ¼ teaspoon salt
  • ½ teaspoon bicarbonate of soda
  • 2 level teaspoons ground ginger
  • ½ level teaspoon mixed spice
  • 1 large egg
  • 65ml milk
  • 30g stem ginger in syrup

  • Method

  • 1
    Pre-heat the oven to: 160°C / 325°F / Gas Mark 3.
  • 2
    Line the dish with a piece of greaseproof paper.
  • 3
    Put the syrup, treacle, butter and brown sugar into the saucepan. Place over a low heat and melt together. Cool slightly.
  • 4
    Mix together all the dry ingredients. Beat the eggs and milk together. Add a little of the dry ingredients and a little of the egg mixture to the melted ingredients until all are mixed together. Beat until smooth.
  • 5
    Rinse the syrup from the ginger, dry and finely chop. Stir into the batter.
  • 6
    Pour the batter into the lined dish. Bake in the centre of the oven for 35-40 minutes until the top is deep golden brown and springy to the touch.
  • 7
    Cool in the dish for 15 minutes before turning out on to a cooling rack. Cool thoroughly and if possible store for 1-2 days before cutting.