Gooey Gingerbread

This recipe was given to me at a meeting I attended in preparation for Macmillan’s World’s Biggest Coffee Morning and I have been meaning to share it ever since. I think gingerbread is best enjoyed in the autumn, when the warming spice makes a comforting indulgent snack.

Ingredients

• 50g (2oz) Black Treacle
• 50g (2oz) Golden Syrup
• 100g (4oz) Butter or Margarine
• 100g (4oz) Brown Sugar
• 175g (6oz) Plain Flour
• 1 tsp Bicarbonate Soda
• 1 tsp Ground Ginger
• 1 Egg
• 150ml (1/4 pint) Milk
• 3 Pieces of Stem Ginger (Sliced)

Preheat the oven to 180C / 350F / Gas Mark 4 and grease a 2lb loaf tin.

Heat the treacle, syrup, butter and sugar in a small saucepan until melted. Bring to the boil and remove from the heat.

Mix the flour, bicarbonate of soda and ground ginger in a large bowl. Make a well in the dry ingredients and gradually stir in the syrup mixture, egg and milk, stirring well to form a batter.

Pour the mixture into the loaf tin, arranging the sliced ginger on top. Bake for 60 minutes or until cooked through; allow to cool before then removing from the tin.

I would recommend the Silverwood 2lb Loaf Pan for this recipe as the tin will help the loaf to cook evenly and the sticky loaf should come out of the tin like a breeze.

Sarah