- Makes one 20cm x 30cm traybake
- Preparation time:
- 15 mins
- Cooking time:
- 25-30 mins
Preheat the oven to 160°c (fan)
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
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
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
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