Marmalade gingerbread - recipe


Marmalade gingerbread

  • Prepare

  • Serves
    10

  • Cook

  • Skill
    Easy

4.6

Ingredients

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  1. 1

    Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line a 23cm (9 in) round cake tin.

  2. 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)
  3. 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
  4. 4

    Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

  5. 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
  6. 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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