Mary Berry's Granny's Gingerbread
This delicious cake is old-fashioned and so moreish – when we were testing this recipe, we couldn’t eat it fast enough! The raw mixture is a batter, rather than a thick cake mix. The cake is beautifully sticky but light in texture and not too dense. My grandchildren love it!
|225g (8oz)||self-raising flour|
|1 tsp||bicarbonate of soda|
|2 tbsp||ground ginger|
|1 tsp||mixed spice|
|100g (4oz)||butter, diced|
|100g (4oz)||black treacle|
|100g (4oz)||golden syrup|
|100g (4oz)||light muscovado sugar|
|275ml (9fl oz)||full-fat milk|
You will need a: 23 x 30cm (9 x 12in) traybake tin lined with baking paper.
1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.
3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.
4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.
5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.
Prepare ahead: Can be made a day ahead.
Freeze: Freezes well.
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