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A real old fashioned gingerbread recipe that I made on Friday. Though adding stem ginger is my idea. Very moreish. Can eat with butter or warmed up and serve with custard or cream for a pud. This makes a large one, can halve quantities if too much.
150g unsalted butter
125g dark muscovado sugar ( I used dark soft brown)
200g golden syrup (I substituted 50g of this with some ginger syrup)
200g black treacle (could use molasses or more golden syrup if you don't like)
2 teaspoons grated fresh ginger
2 teaspoons ground ginger
3-4 pieces of stem ginger (use syrup as above)
2 tsps mixed spice
250ml milk
2 eggs, beaten
1 tsp bicarbonate of soda
300g plain flour
A lined roasting tin 12" x 8" x 2"
Melt first 7 ingredients in list in a pan. Take off heat, mix in milk and beaten eggs. Sieve flour and bicarb into large bowl, add mixed spice. Pour in liquid ingredients beating til well mixed. It is a liquid batter, this is what makes it sticky.
Pour into lined tin and bake for 45-60 mins 170C/150C fan/Gas 3. Test with skewer after 45 mins. Don't overbake, nicer when still sticky. Let cool in tin before cutting into squares. Keeps for up to 2 weeks in airtight tin (assuming lasts that long...lol)
Freezes well, wrapped in greaseproof and foil. You could cover with a ginger icing if you're a real ginger nut!!
I'm going to make some rhubarb compote to eat with some of this and some custard tonight as I haven't had time to make the rhubarb and ginger jam yet. First time we'll have eaten something off the lottie.
________________________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer
150g unsalted butter
125g dark muscovado sugar ( I used dark soft brown)
200g golden syrup (I substituted 50g of this with some ginger syrup)
200g black treacle (could use molasses or more golden syrup if you don't like)
2 teaspoons grated fresh ginger
2 teaspoons ground ginger
3-4 pieces of stem ginger (use syrup as above)
2 tsps mixed spice
250ml milk
2 eggs, beaten
1 tsp bicarbonate of soda
300g plain flour
A lined roasting tin 12" x 8" x 2"
Melt first 7 ingredients in list in a pan. Take off heat, mix in milk and beaten eggs. Sieve flour and bicarb into large bowl, add mixed spice. Pour in liquid ingredients beating til well mixed. It is a liquid batter, this is what makes it sticky.
Pour into lined tin and bake for 45-60 mins 170C/150C fan/Gas 3. Test with skewer after 45 mins. Don't overbake, nicer when still sticky. Let cool in tin before cutting into squares. Keeps for up to 2 weeks in airtight tin (assuming lasts that long...lol)
Freezes well, wrapped in greaseproof and foil. You could cover with a ginger icing if you're a real ginger nut!!
I'm going to make some rhubarb compote to eat with some of this and some custard tonight as I haven't had time to make the rhubarb and ginger jam yet. First time we'll have eaten something off the lottie.
________________________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer
