Bundt tin (22cm diameter) or a large loaf tin (approx 24x12x7cm) lined with baking parchment
Ingredients
225gself raising flour
1tspbicarbonate of soda
1tbspground ginger(rounded)
2tspground cinnamon
1tspmixed spice
115gcold unsalted butter(cubed)
275mlwhole or semi-skimmed milk
115gdark muscovado sugar
115ggolden syrup
115gblack treacle
1medium egg(beaten)
Instructions
Sift the flour, bicarbonate of soda, and all the spices into a large mixing bowl. Add in the butter and rub the butter into the flour mixture until you have the consistency of fine breadcrumbs. Set aside.
Add the dark muscovado sugar, milk, black treacle and golden syrup, to a small saucepan and heat up gently over a medium heat, stirring to dissolve the sugar. DO NOT BOIL THIS MIXTURE! Set aside to cool to lukewarm.
Now add the sugar and milk mixture to the flour and give it a quick whisk before adding the beaten egg and whisk to form a thick batter.
Pour the batter into a well greased Bundt tin or a loaf tin lined with baking parchment and place in a preheated oven at 180C/160CFan for approximately 45 minutes. Check the gingerbread to ensure it is cooked, by inserting a cocktail stick into the centre of the loaf, it should come out clean. If still sticky then pop back into the oven for a further 5 minutes.
Remove the gingerbread from the oven and place the tin on a wire cooling rack. Allow the gingerbread to cool completely in the tin before turning it out.
Once cooled wrap the cake in baking parchment and place in an airtight container.
Nutrition Facts
Sticky Gingerbread
Amount Per Serving
Calories 190Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 93mg4%
Potassium 162mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 222IU4%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •