Sticky Gingerbread
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 6
ingredients
- 8 ounces plain flour
- 3 teaspoons ginger powder
- 1 teaspoon ground mixed spice
- 1 teaspoon bicarbonate of soda
- 4 ounces butter or 4 ounces margarine
- 3 ounces black treacle
- 4 ounces syrup
- 2 ounces soft brown sugar
- 2 eggs, beaten
- 1⁄4 pint milk
- 1 ounce slivered almonds (optional)
directions
- Put flour, ginger, mixed spice, and bicarbonate of soda into a bowl.
- Put the butter, black treacle, syrup, brown sugar into a pan and heat until fat has melted.
- Cool slightly and add to dry mixture.
- Mix in the eggs and enough milk to make a cake batter.
- Pour into a lined 7 inch square tin.
- Sprinkle with the almonds (optional).
- Bake in a preheated oven Gas 3 for 1-1/2 to 2 hours until firm to the touch.
- Cool on a wire rack.
- This gingerbread keeps really well, and will become softer and stickier the longer it is kept in an airtight container. But, will it last?
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RECIPE SUBMITTED BY
bevs kitchen
Scotland
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
I live near Edinburgh
My job is working as a team leader in a hardware store
My passion is cooking and eating
Favourite cook books for the house are the Good Housekeeping or Sainsbury,s cookbook and Recipe Zaar
Baking is my passion, but no one eats home baked goods in my house so my work mates reap the benefit of my baking. my family are too fussy and do not appreciate good food.
I love to look for new recipes on the internet or buy old cookbooks and cook and bake all day long.