350g plain flour
3 level tsp ground ginger
2 level tsp ground cinnamon
225g butter
225g soft brown sugar
100g golden syrup
100g black treacle
250ml milk (warm)
1 level tsp bicarbonate of soda
2 eggs
Sieve together the flour and spices
Melt sugar, syrup, treacle and butter in a large saucepan. Stir well
Remove from heat and stir in flour and spices
Warm the milk and add the bicarb. Stir into the flour/syrup mixture, beat well with a wooden spoon.
Beat eggs together in a basin, stir into gingerbread mixture
Pour into a roasting tin lined with parchment.
Bake at 160c for 30–40 mins until risen, firm to the touch & slightly shrunken from
the sides of the tin.
Cool in the tin.
The mix is more like a batter than a cake mix.
Use a large mixing bowl and a large baking tin!
It freezes very well.
