Ingredients
Method
- Preheat the oven to 180°C
- Measure the Flour, Bicarbonate, Ginger and Mixed Spice into a large bowl.
- Measure the Butter, Treacle, Golden Syrup and Sugar into a small saucepan and heat gently until the butter has just melted
- Set aside and cool a little.
- 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.
- Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch
- Cut into pieces to serve
- Preferably with a slice of red cheddar
- Wrapped tightly, this keeps for up to a week
Nutrition
Notes
Be careful not to overheat the butter, treacle, golden syrup, and sugar mixture. You only want the butter to just melt and the sugar to dissolve, as too much heat can alter the final texture of your gingerbread.
When adding the milk, incorporate it gradually to ensure a smooth batter without lumps. Rushing this step might leave you with an uneven texture in your finished gingerbread.
Keep a close eye on the gingerbread while it bakes. Overbaking will result in a dry, crumbly cake, so check for that springy-to-the-touch consistency to ensure it remains wonderfully moist inside.
When adding the milk, incorporate it gradually to ensure a smooth batter without lumps. Rushing this step might leave you with an uneven texture in your finished gingerbread.
Keep a close eye on the gingerbread while it bakes. Overbaking will result in a dry, crumbly cake, so check for that springy-to-the-touch consistency to ensure it remains wonderfully moist inside.