Sticky gingerbread
A traditional melt-and-mix gingerbread recipe. Dead easy.
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Servings
1 loaf
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Serves
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Ingredients
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Method
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Step 1
Grease and line a 10“/ 25cm square deep sided cake tin, with greased greaseproof paper (though I have baked in two loaf tins and still had great results).
Step 2
Melt together the treacle, sugar and butter stirring all the time. Remove from the heat cool a little and then stir in the beaten eggs.
Step 3
Sieve the flour, salt, cinnamon and ginger and stir into the melted mixture. Sieve the bicarbonate into a bowl and pour the warm milk over it. Add this to the treacle mixture, stirring well to combine all ingredients.
Step 4
Pour into the prepared tin and bake at 150°C/300°F/gas 2 for 1-1½ hours. Test with a skewer which should come out clean when inserted into the middle of the cake.
Step 5
Allow the gingerbread to cool before removing it from the tin and removing greaseproof paper. Cut into thick slices to serve.