About this recipe: This is a recipe that I have been working on for some time as I wanted to create my own gingerbread with the zing of ginger coming through and that moist texture which is so traditional. So here it is.
When cool, wrap in clingfilm and leave for a day before eating; you can start eating it straight away but this is really a cake that tastes better the day afterwards.
Made this yesterday - the best gingerbread I have ever made. I used semi-skimmed milk as I didn't have any buttermilk and it turned out fine but is probably even better using buttermilk. I'll try that next time. Very moist and extremely gingery. - 22 Mar 2011
yummy! Lovely and moist and very delicious. We like lots of ginger so added some freshly minced ginger as well. Also, I used wholewheat flour and i don't drink milk so used home-made rice milk (with a tbsp of vinegar to make it like buttermilk). Worked just fine and it's delicious - this recipe's definitely a keeper! - 25 Oct 2011
Love your recipe as it is such quick recipe to knock up in a matter of 10 or so minutes. Plus the second time I made this I added a spoonful more of Golden Syrup and I used Ginger Flakes along with ground Ginger and a teaspoon of Nutmeg which I grated myself. Oh and I ran out of plain flour as I only had 200g so topped the remainder with self raising and it came out really, really Great. Thanks for sharing a wonderful recipe which is great to have in the warmer months aswell as the much colder. - 29 Sep 2012