Sticky Gingerbread
- Reviews 3
Ready In: 1 hr 15 mins
Serves: 12-16
Ingredients
- 500 g plain flour
- 2 tablespoons ground ginger
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 250 g muscovado sugar
- 175 g butter
- 175 g golden syrup
- 175 g black treacle
- 300 ml milk
- 1 egg
Directions
- Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
- Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don’t allow it to get too hot.
- Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
- Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
- NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
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