About this recipe: A wonderfully moist gingerbread that's full of flavour. This gingerbread is spiced with ginger and cinnamon and sweetened with golden syrup. Enjoy on its own or with custard or a dollop of cream.
I love this recipe, it's so tasty and moist. I've cooked it many times before but did so in the Aga for the first time today. For Aga users: I have a 2 oven Aga so what I did was put the shelf on the bottom of the roasting oven, placed the tin on the shelf putting the cool tray above the tin. I cooked it for 30 mins (mercury just short of the black line) and I found it burnt a little around the edges but it still tastes gorgeous and is moist elsewhere than the edges. - 16 Mar 2013
I made this a Christmassy treat and it was really easy to do. It came out as light as air and went went either with a cup of tea or with custard. I slightly misread the recipe originally and didn't alternate the water and flour. I mixed in all the flour and then all the water. Didn't seem to make a difference. The mixture was frighteningly liquid, which worried me when I was putting it in the oven, but it cooked beautifully. I found it only needed 30-35 minutes rather than 35-40. - 31 Dec 2012