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Gingerbread

Gingerbread

230 g Plain flour

1 teaspoon bread soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground mixed spice

110 g butter, chilled & diced

110 g black treacle

110 g golden syrup

110 g muscovado sugar

280 ml milk

1 egg beaten

 

Heat oven to 180 oC

Sieve dry ingredients, except sugar, and rub in butter

Melt treacle with syrup until approx 40oC

Dissolve sugar in milk over low heat

Whisk milk into flour mixture

Whisk in treacle, followed by eggs – mixture should resemble batter

Bake for 45 mins – 1 hr

Cool completely in the tin

Wrap in greaseproof paper and keep for a couple of days before slicing

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