Similar recipes
Ingredients
- 280g plain flour
- 1 tsp Bicarbonate of soda
- 1 tbsp ground Ginger
- 1 tsp ground Cinnamon
- 1/4 tsp Salt
- 170g unsalted Butter, softened
- 90g lightlight muscovado sugar
- 220g golden syrup
- 1 Egg
- 200ml Milk
- 4 knobs Preserved stem ginger, chopped
Method
1. Preheat 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. 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 to form a smooth batter. Stir in the stem ginger and scrape into the prepared tin.
5. 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.
6. Let the gingerbread cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool. Cut into squares and wrap what you are not eating in greaseproof paper, then foil and hide away for a few days in an airtight tin by which time it will be even stickier.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Made this for red nose day at work - very easy and have had loads of compliments - the best gingerbread ever.