This gingerbread recipe makes a deliciously sticky and moist cake, rich with black treacle, golden syrup and stem ginger plus cinnamon for warmth
- 100g unsalted butter, softened
- 100g golden syrup
- 100g black treacle
- 100g soft light brown sugar
- 85g stem ginger, plus 35g of syrup
- 2 tsp ground ginger
- ½ tsp cinnamon
- 3 medium eggs
- 225g self raising flour, sieved
- 200ml semi skimmed milk
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 75g icing sugar
This cake will mature and go stickier if left for a few days in a tin
Serve this gingerbread to friends if you’re entertaining, or if they’ve simply popped round for a cup of tea. This recipe serves 15 which is ideal if you’re expecting a crowd, and even if you’re not, it simply means there will be more for seconds (and even thirds). You can serve it up as a dessert with ice cream if you like for a real treat!
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line a 20cm 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.