Sticky gingerbread
A dark, sticky ginger cake made with black treacle and golden syrup. It improves after a day or two in a tin.
- Time1 hr 30
- LevelEasy
- Costabout £0.25 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Grease and line a 900 g loaf tin.
- 2
Melt the butter, sugar, treacle and golden syrup together in a pan over a low heat. Cool for 10 minutes.
10 min - 3
Sift the flour, ginger, mixed spice and bicarbonate of soda into a large bowl.
- 4
Warm the milk slightly and stir in the beaten eggs.
- 5
Pour the treacle mixture and the milk mixture into the dry ingredients and beat until smooth.
- 6
Pour into the tin and bake for 1 hour 5 minutes until risen and a skewer comes out clean. Cool in the tin.
65 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.