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Ingredients

  • 125g Butter or margarine, slightly softened
  • 200g Dark brown or Molasses sugar free of lumps
  • 1 Large egg, beaten
  • 1tbsp Treacle
  • 400g Plain flour
  • 1tbsp Ground ginger
  • 1tsp Bicarbonate of soda

  • ½tsp Salt
  • 150ml Low fat buttermilk

For the icing

  • White icing softened
  • Dark writing icing to decorate

For the filling

  • 150g Unsalted butter
  • 250g Icing sugar
  • 2–3 drops Black food colouring

Method

  • STEP 1

    In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg and treacle.

  • STEP 2

    Sift the flour, ginger, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the flour mixture to the creamed mixture, stirring well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture (Note: you may not require the full 150ml (1/4pt) buttermilk).

  • STEP 3

    Using a 5cm (2in) diameter ice cream scoop, drop 6 scoops of the mixture on to each baking tray, spaced well apart to allow for room for spreading.

  • STEP 4

    Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch.

  • STEP 5

    Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

  • STEP 6

    Spread the white Icing over the peaked side of half the cold pies, smoothing the icing with the back of a knife.

  • STEP 7

    Pipe on a spider’s web and spider using writing icing.

  • STEP 8

    Leave on a wire rack for a few minutes to set.

  • STEP 9

    Put the butter in a mixing bowl and beat until soft.

  • STEP 10

    Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing.

  • STEP 11

    Add a few drops of black colouring to richly colour.

  • STEP 12

    Spread thickly over the flat sides of the remaining pie halves using a knife.

  • STEP 13

    When the iced tops are set, carefully sandwich them on to the filled pie halves and enjoy!

Thanks to baking specialists Dr Oetker for the recipe

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