Gingerbread
125 g I salted butter chopped
75 g muscovado sugar
125 g golden syrup
125 g black treacle
280 g self-raising flour
2tspn ground ginger
1tspn cinnamon
1/2 tspn bicarbonate soda
1/2 tspn salt
2eggs
125ml buttermilk
115 g stem ginger in syrup drained and chopped
Plus 3tbsn of the syrup
2tsp fresh root ginger finely grated
Line a20by20 tin with non stick baking parchment.
Heat oven to160C 150 C fan 325 Ff gas mark 3
Melt the butter ,sugar, golden syrup and treacle together in a saucepan
overa low heat and then allow to cool.
Sift the flour,spices and salt into a bowl.
Add the melted butterand syrup mixture,eggs,buttermilk,stem ginger,stem ginger syrup
and fresh root ginger.
Mix thoroughly and pour into prepared tin.
Bake for 50 minutes until the cake is risen and springy
Cool in the tin
Wrap in cling film or foil for a few days and it will get darker but it is also great straight away.
No comments:
Post a Comment