About this recipe:This gingerbread is well-flavoured and incredibly moist. For a loaf with soft crusts, bake in the evening and allow the loaf to cool in the oven overnight. Enjoy for afternoon tea or elevenses.
Makes: 1 loaf
175g unsalted butter
200g caster sugar
3 tablespoons golden syrup
250g plain flour
1 tablespoon ground ginger
1 teaspoon ground allspice
1 teaspoon bicarbonate of soda
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Method Prep:8min › Cook:1hr › Ready in:1hr8min
Preheat the oven to 180 C / Gas 4. Grease and flour an 20x10cm loaf tin.
In a small saucepan, combine the butter, sugar, golden syrup and milk. Bring to the boil, then remove from heat and set aside. Sieve the flour, bicarbonate of soda, ginger and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared tin.
Turn down the oven to 160 C / Gas 2 1/2 and bake for 1 hour or until the top of the loaf springs back when lightly touched.
oh crikey, this was awesome! Loved it. Yum I used half butter half 'clover' and cinnamon instead of allspice as I had no allspice. Felt really guilty using so much syrup but what the hey! However when I mixed ingredients it all went very lumpy! Never mind, I just pushed it the mixture through a seive and it came out lovely and smooth. I cooked for an extra 10 mins and although it didn't smell when I baked the cake it did when I cut it. It was moist - very moist - and sticky and gorgeous. Hubby had a thick slice with butter then I iced it with a thick layer of icing sugar - just like I had at school. Oh boy. - 01 Sep 2011