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1. Set the oven to 180C/gas 4. Line the base of a 20cm square cake tin with non-stick baking parchment, and butter the sides.

2. Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.

3. Cream the butter with the sugar until light and fluffy. Now beat in the golden syrup, then a heaped tablespoonful of the flour mixture followed by the egg.

4. Beat in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.

5. Scrape into the prepared tin. Bake for about 40-45 minutes until firm to the touch. Test by inserting a skewer deep into the centre. If it comes out clean then it is done. Let the gingerbread cool in the tin for 5-10 minutes, and then turn out onto a wire rack and leave to cool.


Tips and suggestions

This cake comes out of the oven with a fluffy texture that is very appealing, especially while it is still slightly warm, but for a seriously sticky gingerbread, wrap the slab in greaseproof paper and foil, and stash away in an airtight tin for a couple of days to mature. This is particularly nice eaten with a slice of Caerphilly or Lancashire cheese, or spread with salted butter.

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Latest Comment


Hi Leah, thanks for your comment - it's fine to substitute one with the other, I often do.

Anna -Good Food Anna -Good Food  Posted 29 Nov 2013 12:32 PM

is muscovado sugar the same as light soft brown sugar?

leahH20150 leahH20150  Posted 28 Nov 2013 4:07 PM

Dead easy, and absolutely delicious. In fact I had to make another one, just to make sure the first one wasn't a fluke! Nomnomnom. =D

CressidaL3850 CressidaL3850  Posted 16 Nov 2010 1:36 PM