{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat the oven to 160°c (fan).
Step 2
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the treacle and eggs, followed by the flour, ginger and milk, mixing after each addition until a thick, smooth batter is formed.
Step 3
Pour the batter into a tin (20cm x 30cm traybake tin, lined with parchment) and bake for 25-30 minutes until risen and springy to the touch. Allow to cool completely.
Step 4
Make the icing by combining the 40g butter, cream cheese and icing sugar until no lumps remain. Using a palette knife or the back of a spoon, spread evenly on top of the ginger sponge and sprinkle with crushed gingerbread men.
