Granny’s gingerbread
This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! It’s sticky but light in texture, not too dense.
Ingredients
- 225g/8oz self-raising flour
- 1 tsp bicarbonate of soda
- 2 tbsp ground ginger
- 1 tsp ground mixed spice
- 100²µ/3½´Ç³ú butter, diced
- 100²µ/3½´Ç³ú black treacle
- 100²µ/3½´Ç³ú golden syrup
- 100²µ/3½´Ç³ú light muscovado sugar
- 1 free-range egg, beaten
- 275ml/9½fl oz full-fat milk
Method
Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.
Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.
Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.
Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.
Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
Recipe Tips
Tightly wrapped, this will keep for up to a week. It also freezes well.
