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MOIST GINGERBREAD

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Serves: 6

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  • Vegetarian
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This is a recipe from the 1980’s.

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Ingredients

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  • 100 grams butter
  • 150 grams black treacle
  • 50 grams golden syrup
  • 125 ml milk
  • 2 eggs (standard size, lightly beaten)
  • 200 grams plain flour
  • 50 grams caster sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger

Method

  1. Grease an 18 – 20 cm (7 – 8 in) square cake tin and line the base and sides with greased greaseproof paper. 
  2. Put the butter, treacle and syrup into a saucepan. Heat gently until the butter has melted, stirring from time to time, then remove from the heat and add the milk. Allow to cool for 5 minutes, then add the beaten eggs. 
  3. Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat well together. 
  4. Pour into the prepared cake tin and cook in oven at 170°C for 1¼ - 1½ hours. 
  5. Turn out of the tin and leave to cool on a wire rack. When the gingerbread is quite cold put into an airtight container and leave for 2 – 3 days before eating, if possible.

Variations: Add 100g raisins, dried fruit or chopped dates. Replace 100g of the plain flour with wholemeal.

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