Gingerbread
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 tea bread
ingredients
- 115 g butter
- 125 g golden syrup
- 50 g treacle
- 125 g light brown sugar
- 200 ml milk
- 1 egg, lightly beaten
- 280 g plain flour
- 10 ml ground ginger
- 10 ml baking powder
- 3 1⁄2 ml bicarbonate of soda
directions
- Remove the bread pan from the bread machine and fit the kneader.
- Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally., Leave to cool slightly then pour into the bread pan.
- Add the milk and egg to the bread pan. Sift the flour, ginger, baking powder and bicarbonate of soda together and spinkle over the liquids.
- Insert and lock the bread pan into the bread machine. Select program 10 Cake/Quick bread. Press start. after 6 minutes, open the lid, and using a plastic spatula scrape down the sides of the pan to remove any dry flour pockets.
- At the end of the cycle, turn off the remove the bread pan using oven gloves.
- Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
- Note: Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.
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