Sticky Gingerbread

This recipe is a family favourite, especially during the holiday time – I don’t think I can remember a family holiday down in Cornwall without a loaf of gingerbread.  I recently made it in cupcake-form which was really comforting in this chilly weather we’ve been having, and got rather good reviews from the girls at uni!

 

Makes 2 loaves (or 24 cupcakes)

1lb (450g) plain flour

½ tsp salt

1 ½ tsp ground ginger

2 tsp baking powder

½ tsp bicarbonate of soda

8oz (225g) brown sugar

6oz (175g) butter

12oz (350g) golden syrup

½ pint (280ml) milk

1 egg

 

Preheat the oven to 170̊C (Gas mark 3).

Sieve together the flour, salt, ginger, baking powder and bicarbonate of soda.

Warm the sugar, butter, and treacle in a saucepan over a medium heat, but don’t allow to get hot.

Beat the egg, then combine all the ingredients, mixing very thoroughly.

Pour into a greased and lined tin (or into cupcake cases) and bake in the oven for about 1 ½ hours, or until the centre is firm to the touch and a skewer comes out clean.

(If you are baking cupcakes you will need less time, I estimate about 45 minutes to an hour, as it is a dense mixture, but make sure you keep an eye on them!)

Transfer to a wire rack to cool.

 

I hope you enjoy the recipe! x

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