Rich and sticky, yum!
350g plain flour
2 level tsp ground ginger
2 level tsp ground cinnamon
225g butter
225g soft brown sugar
100g golden syrup
100g black treacle
½ pint milk (warm)
2 level tsp bicarbonate of soda
2 eggs
• Sieve together flour & spices
• Melt sugar, syrup, treacle & butter in a large saucepan. Stir well
• Remove from heat & stir in flour & spices
• Warm the milk & add the bicarb. Stir milk into 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.
