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Preparation Time: 15 minutes
Cooking time:1 hour
Serves: 12 persons
This receipe, if made for twelve portions, provides 400 cals, 17g fat (of which 10.5g saturates), 33g sugar and 1g salt per portion.
Ingredients
- 225g (8oz) butter, plus extra to grease tin
- 225g (8oz) soft, dark brown sugar
- 70g (3oz) black treacle
- 165g (5¾oz) golden syrup
- 300ml (½ pt) milk
- 350g (12oz) plain flour - sieved
- Pinch of salt
- 1 - 1½ tbsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 2 eggs
- Dusting of icing sugar to finish (optional)
Method
1. Preheat the oven to 190°C/Fan 170°/Gas Mark 3.
2. Lightly grease and line a 30 x 25 cm (12 x 10 in) roasting tin.
3. Put the butter, sugar, treacle and golden syrup in a saucepan and melt over a low to medium heat - don't let it boil. Remove from the heat, stir in the milk and leave to cool.
4. Add the flour, salt, ginger, cinnamon and bicarbonate of soda into a bowl and mix.
5. Make a well in the centre and break in the eggs. Using a wooden spoon, stir the eggs slowly without forcing flour into them.
6. As the mixture becomes thicker, add a little of the cooled butter and sugar mix to loosen. Continue stirring until all the flour has been incorporated and all the liquid ingredients added.
7. Pour the batter into the tin. Bake in the middle of the oven for about 50 - 60 minutes. Don't be tempted to open the oven door before 45 minutes or the cake may sink.
8. Once cooked, turn the gingerbread onto a cooling rack and allow to cool before cutting into squares. It will last for a few weeks when kept in an airtight tin.
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