This gingerbread recipe makes a deliciously sticky and moist cake, rich with black treacle, golden syrup and stem ginger plus cinnamon for warmth
- 100g (4oz) unsalted butter, softened
- 100g (4oz) golden syrup
- 100g (4oz) black treacle
- 100g (4 oz) soft light brown sugar
- 85g (3½oz) stem ginger, plus 35g (1¼oz) of syrup
- 2 tsp ground ginger
- ½ tsp cinnamon
- 3 medium eggs
- 225g (8oz) self raising flour, sieved
- 200ml (1/3pt) semi skimmed milk
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 75g (3oz) icing sugar
This cake will mature and go stickier if left for a few days in a tin
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line a 20cm (8in) square tin with baking parchment.
Place the butter, golden syrup, treacle, brown sugar, stem ginger, ground ginger and cinnamon into a pan. Gently heat until the sugar is dissolved.
Beat the eggs and milk into the mixture then fold in the flour, bicarbonate of soda and baking powder. Pour the mixture into the prepared cake tin and bake for 35-40 minutes.
Meanwhile mix the ginger syrup with the icing sugar. Once the cake comes out of the oven pierce all over with a skewer and pour over the ginger icing. Leave the cake to cool completely.
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