sticky gingerbread

Name: sticky gingerbread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, British
Ingredients: 150g butter; 200g golden syrup; 200g black treacle or molasses; 125g dark muscovado sugar; 2 teaspoons finely grated ginger; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water; 250ml full-fat milk; 2 eggs, beaten to mix; 300g plain flour

7 steps

Prep:10minCook:50min

I can’t disentangle the smell of gingerbread from the smell of Christmas: I can think of no better welcome as people come through the door of the kitchen than the waft of it freshly baking in the oven. It is relaxingly simple to prepare, is good at any hour and keeps wonderfully.

Updated at: Tue, 01 Oct 2024 06:01:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories206 kcal (10%)

Total Fat7.1 g (10%)

Carbs32.2 g (12%)

Sugars20.5 g (23%)

Protein2.6 g (5%)

Sodium62.2 mg (3%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

150gbutter

200ggolden syrup

200gblack treacle

or molasses

125gdark muscovado sugar

2 teaspoonsgrated ginger

finely

1 teaspoonground ginger

1 teaspoonground cinnamon

¼ teaspoonground cloves

1 teaspoonbicarbonate of soda

dissolved in 2 x 15ml tablespoons warm water

250mlfull-fat milk

2eggs

beaten to mix

300gplain flour

Instructions

Step 1

Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).

Step 2

2 In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.

Step 3

3 Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.

Step 4

4 Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of

Step 5

what makes it sticky later.

Step 6

5 Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

Step 7

6 Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.