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Moist Gingerbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a recipe from the 1980’s.

This is a recipe from the 1980’s.

Ingredients

Serves: 6

Metric Cups
  • 100 grams butter
  • 150 grams black treacle
  • 50 grams golden syrup
  • 125 millilitres 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
  • 4 ounces butter
  • 5 ounces black molasses
  • 2 ounces golden syrup or light corn syrup
  • 4⅖ fluid ounce milk
  • 2 eggs (standard size, lightly beaten)
  • 7 ounces all-purpose flour
  • 2 ounces superfine sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger

Method

Moist Gingerbread is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease an 18 – 20 cm (7 – 8 in) square cake tin and line the base and sides with greased greaseproof paper.
  • 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.
  • Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat well together.
  • Pour into the prepared cake tin and cook in oven at 170°C for 1¼ - 1½ hours.
  • 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.

  • Grease an 18 – 20 cm (7 – 8 in) square cake tin and line the base and sides with greased greaseproof paper.
  • 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.
  • Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat well together.
  • Pour into the prepared cake tin and cook in oven at 170°C for 1¼ - 1½ hours.
  • 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 all-purpose flour with wholemeal.

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