Tuesday, 13 July 2010

Tea-time Treat

This gingerbread tastes even better if you wrap it in greaseproof paper when it is cool and store it in an airtight tin for a couple of days.  This intensifies the flavour and the top becomes very sticky.

Soft Sticky Gingerbread

100g butter
100g golden syrup
125g black treacle
100g granulated sugar
275g plain flour
1/2 tsp salt
1 level tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
1 egg, lightly beaten
225 ml whole milk

Grease a 9" square cake tin and line with greaseproof paper.

Pre-heat the oven to 160C / 325F / gas3

Melt butter, syrup, treacle and sugar gently in a pan over a moderate heat, then allow to cool.

Sieve together salt, flour, ginger, cinnamon and bicarbonate of soda then pour the contents of the pan into the flour mixture.

Beat in the egg and milk and mix well.

Pour the mixture into the prepared tin and bake for 1 hour.

Turn onto a wire rack to cool.

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