Mary Berry’s Granny’s Gingerbread
This delicious, old-fashioned bake from Mary Berry is an all-time classic - perfect with a hot cup of tea! From her BBC2 series, Simple Comforts.
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
Introduction
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!
Ingredients
| 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 |
| 1 | egg, beaten |
| 275ml (9fl oz) | full-fat milk |
Essential kit
You will need a: 23 x 30cm (9 x 12in) traybake tin lined with baking paper.
Method
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.
Freezes well.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
