Classic Sticky Gingerbread
This keeps and freezes extremely well. Sometimes you get a dip in the middle of the gingerbread, which indicates that you have been a bit heavy-handed with the syrup and treacle. It just means it tastes even more moreish.
|225g (8oz)||margarine or butter|
|225g (8oz)||light muscovado sugar|
|225g (8oz)||golden syrup|
|225g (8oz)||black treacle|
|225g (8oz)||self-raising flour|
|225g (8oz)||wholemeal self-raising flour|
|4 tsp||ground ginger|
|300ml (10fl oz)||milk|
You will need a traybake or roasting tin, 30 x 23 x 4cm (12 x 9 x 1½in).
Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Lightly grease the tin and then line it with the paper, pushing it neatly into the corners. Pre-heat the oven to 160°C/325°F/Gas Mark 3. Measure the margarine or butter, sugar, golden syrup and black treacle into a medium pan and heat gently until the mixture has melted evenly. Allow to cool slightly.
Put the flours and ground ginger into a large mixing bowl and stir together lightly. Beat the eggs into the milk. Pour the cooled margarine and syrup mixture into the flour with the egg and milk mixture and beat with a wooden spoon until smooth.
Pour the mixture into the prepared tin, tilt gently to level the surface and bake for about 50 minutes, until well risen, golden and springy to the touch. Allow the gingerbread to cool a little in the tin, then turn out on to a wire rack and leave to cool completely. Cut into 16 squares.