My grandma used to make this gingerbread. It tastes sweet but has that great ginger taste we all know and love.
Perfect for the colder nights or during the day with a cup of tea, this will become a favourite in no time.
Cooking time: 90 minutes
- 350g (2 1/3 cups) plain flour
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/8 whole nutmeg, grated
- 1/4 teaspoon white pepper
- 1 teaspoon bi-carb soda
- 4 tbsp milk
- 175g black treacle
- 175g golden syrup
- 175g dark brown soft sugar
- 175g butter
- 2 eggs, beaten
- Preheat oven to 170 degrees. Grease a 20cm square, 6cm deep cake tin and line with baking paper
- Sift the flour, spices and pepper into a bowl and set aside.
- Mix the bi-carb with the milk and set aside.
- Gently heat the treacle, syrup, sugar, butter and 150ml water over low heat, stirring until melted and well blended.
- Add syrup mixture to flour and spices and beat with a wooden spoon until smooth. Beat in the eggs, a little at a time, then the bi-carb and milk mix.
- Pour mixture into the tin and bake for 75-90 minutes until the cake is well risen.