Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Gingerbread December 18, 2011


If wrapped in cling film then in foil this freezes well.




450g/1 lb plain flour

3 tsp baking powder

1 tsp bicarbonate of soda

3 tsp ground ginger

175g/6 oz butter or margarine

175g/6 0z soft brown sugar

175g/6 0z black treacle

175g/6 oz golden syrup

1 egg, beaten

300ml/10 fl oz milk




Line a 2 lb loaf tin or 23 cm/9 inch square cake tin, with parchment paper.

Preheat oven to 160C/325F/gas mark 3

Sift the flour, baking powder, bicarbonate of soda and ground ginger into a large mixing bowl.

Place the  butter, sugar, treacle and syrup in a medium saucepan and heat over a low heat until the butter has melted and the sugar dissolved. Allow to cool a little.

Mix the beaten egg with the milk and add to the cooled syrup mixture.

Add all the liquid ingredients to the flour mixture and beat well using a wooden spoon until the mixture is smooth and glossy.

Pour the mixture into the prepared tin and bake in the centre of the oven for 1 1/2 hours until well risen and just firm to touch. This gives a lovely sticky gingerbread, but if you like a firmer cake bake for a further 15 minutes.

Remove from the oven and allow the cake to cool in the tin. When cool, remove the cake from the tin with the lining paper. Wrap with foil and place in an airtight tin for up to a week to allow the flavours to mature.


What do you think, would you make this?

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