STICKY GINGERBREAD
I love this traditional Gingerbread recipe. It has been handed down several generations and is still as popular.
Ingredients
175g butter or margarine
4 tbsp black treacle
2 tbsp golden syrup
225 ml milk
1 heaped tsp bicarbonate of soda
350g self-raising flour
175g sugar
2 tsp ground ginger
2 tsp mixed spice
3 eggs - beaten
Pre-heat the oven to 180C Gas 4.
Melt the margarine, treacle and syrup together with a little milk.
Dissolve the bicarbonate of soda in the remaining milk and set aside.
In a separate bowl mix the flour, sugar and spices together.
Mix in the melted mixture until there are no lumps.
Combine the eggs and the milk together and gradually add this to the mixture.
Beat well.
Pour the cake mixture into two greased/lined 900g loaf tin.
Bake for approx. 50 mins - 1 hour or until the cake is cooked through.
Remove from tin and allow to cool on a wire rack.
Notes
This cake freezes really well..
Adding chunks of crystallised ginger is delicious too.
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