This delicious dark, lightly spiced gingerbread is hard to resist. Enjoy a slice with a cup of tea or try it for pudding, with custard or a little cream or crème fraîche plus, perhaps, a spoonful of fresh apple compote.
A, B6, B12, calcium, copper, iron, selenium, zinc
Use half molasses and half golden syrup for a slightly lighter gingerbread. * Make moist apple gingerbread, which is lower in sugar and fat than the main recipe. Peel, core and thinly slice 1 dessert apple (about 140 g/5 oz) and place it in a small pan with 1 tbsp water. Cover and cook gently for 10–15 minutes or until soft and pulpy, stirring occasionally. Remove from the heat and mash the apple to a purée, then set aside to cool. Make the cake mixture as in the main recipe, but reducing the sugar to 55 g (2 oz) and the butter to 45 g (1½ oz). Add the apple pure with the melted mixture.