Gingerbread - recipe

Ingredients

Recipe , Cake 2 , Gingerbread

1

Preheat the oven to 170°C (fan 150°C, gas mark 3). Grease and line a 2lb/900g loaf tin with baking parchment or use a ready made loaf tin liner.
2
Place the butter, molasses sugar, treacle and stem ginger in a pan and place over a medium heat, stirring regularly until fully melted and combined.

For this step you'll need:
- 110g Unrefined molasses sugar
- 110g Black treacle
- 3 Stem ginger balls
3
In a large bowl combine the self raising flour, ground cinnamon and bicarbonate of soda.

For this step you'll need:
- 175g Self-raising white flour
- 1tsp Cinnamon
- 1tsp Bicarbonate of soda
4
In a jug combine the egg and milk.

For this step you'll need:
- 1 Egg(s) (free range) large, beaten
- 150ml Milk (whole)
5

Remove the butter mixture pan from the heat, and carefully pour into the bowl with the flour mixture, followed by the egg and milk mixture. Quickly stir it all together until well combined and pour into the prepared tin.
6

Bake in the oven on a baking sheet in the middle of the oven for 40 minutes or until risen and firm to the touch.
7

Remove from the oven and leave to cool in its tin on a wire rack. Serve sliced at room temperature spread with a little butter.

⇐ Guinness cake

Ginger stout cake ⇒