Marmalade gingerbread - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 225 g Unrefined molasses sugar
- 225 g Butter (unsalted)
- 300 ml Milk
- 225 g Marmalade (your favourite flavour)
- 375 g Self-raising white flour
- 1 tbsp Ginger (ground)
- 2 tbsp Cinnamon
- 1 tsp Nutmeg grated
- 2 tsp Bicarbonate of soda
- 2 Egg(s) (free range) beaten
- 7 Stem ginger preserved, chopped
- 110 g Raisins or sultanas
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1
Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line a 23cm (9 in) round cake tin.
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2
Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
For this step you'll need:
- 225g Butter (unsalted)
- 225g Unrefined molasses sugar
- 300ml Milk
- 225g Marmalade (your favourite flavour)
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3
Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.
For this step you'll need:
- 375g Self-raising white flour
- 1 tbsp Ginger (ground)
- 2 tbsp Cinnamon
- 1tsp Nutmeg grated
- 2tsp Bicarbonate of soda
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4
Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.
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5
Beat in the eggs, then stir in the ginger and sultanas or raisins.
For this step you'll need:
- 2 Egg(s) (free range) beaten
- 7 Stem ginger preserved, chopped
- 110g Raisins or sultanas
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6
Pour into the prepared cake tin and bake for 1.5-2 hours until risen and firm in the centre. Cool in the tin.
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