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    You are in: Home / Recipes / Sticky Gingerbread Recipe
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    Sticky Gingerbread

    Sticky Gingerbread. Photo by Another cuppa?

    1/2 Photos of Sticky Gingerbread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Another cuppa?'s Note:

    The earlier you take this out of the oven, the stickier it is, but make sure it is cooked! An incredibly moreish and arguably healthier desert, or as a coffee cake.

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    Serves: 15



    Units: US | Metric


    1. 1
      Preheat oven to 160°C/Gas Mark 3/325°F.
    2. 2
      Line a 18cm/7in loaf tin with parchment paper.
    3. 3
      Cream the butter and sugar together, before adding the 2 eggs and mixing in well.
    4. 4
      Next, add the molasses followed by the ginger powder and flour (sifted).
    5. 5
      Incorporate the chopped stem ginger and syrup into the mixture.
    6. 6
      Dissolve the bicarbonate of soda in the milk and mix in well.
    7. 7
      Pour into the loaf tin and bake for approximately 50 minutes.
    8. 8
      Use a skewer to test, it should be clean but the cake should have some moisture when you press down on it, almost like a brownie.

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    Nutritional Facts for Sticky Gingerbread

    Serving Size: 1 (63 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 224.5
    Calories from Fat 69
    Total Fat 7.6 g
    Saturated Fat 4.5 g
    Cholesterol 46.2 mg
    Sodium 108.0 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 0.5 g
    Sugars 18.1 g
    Protein 2.9 g

    The following items or measurements are not included:

    ginger in syrup

    ginger syrup

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