Recipes › Sticky Gingerbread

Sticky Gingerbread

Preparation Time
15 minutes

Cooking Time
45 minutes

Serves 8-10

This gingerbread gets stickier the longer it is left. For best results wrap in greaseproof paper and foil and store in an airtight container for 2 days before eating. You can serve it on its own in slices, or on a cold day, why not try it warm with custard....mmmm!

By Innovative

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Ingredients

115g black treacle
115g golden syrup
50g butter/baking margarine
50g vegetable lard
225g PURE Multi Purpose Mix 1Kg
¼tsp PURE Bicarbonate of Soda
1 tsp mixed spice
1 tsp ground ginger
75g dark brown soft sugar
150ml milk (any type)


Preparation Method

  1. Line a 1lb loaf tin or a deep 18cm (7”) square cake tin with greaseproof paper.
  2. Weigh into a saucepan the black treacle, golden syrup, baking margarine and vegetable lard, and heat gently until melted.
  3. Put the flour, sodium bicarbonate and spices into a bowl and mix in the sugar.
  4. Make a well in the centre of the bowl and pour in the milk and the melted treacle mix. Beat well until a smooth batter is achieved.
  5. Pour into the prepared tin and bake at 160°C/300°F/Gas Mark 2 until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 1 hour then turn onto a wire rack and allow to cool completely.
  6. Store in an airtight container