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
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