Sticky gingerbread
1 hour
This gingerbread cake recipe is great at Christmas, and uses both fresh and ground ginger. You can eat it cold or warm, with either ice cream or custard. Yum!
Kate Lawry
16 people made this
Ingredients
Serves: 12
- 150g butter
- 125g dark muscovado sugar
- 200g golden syrup
- 200g black treacle
- 2 teaspoons finely grated root ginger
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 250ml milk
- 2 eggs, beaten
- 1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons warm water
- 300g plain flour
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Pre-heat the oven to 170 C / Gas 3. Line a roasting tin with foil.
- In a saucepan, melt the butter with the sugar, syrup, treacle and spices. Take off the heat and add milk, eggs and bicarb. Add flour and beat well.
- Pour into the tin and bake for 45 to 60 minutes. When cool, cut into squares.
