Sticky gingerbread

You can make two, freeze one


Makes: two 2lb loaves


You’ll need:

225g (8oz) butter

225g (8oz) dark muscovado sugar

225g (8oz) black treacle

2 eggs, beaten

340g (11 1/2 oz) plain flour

2 tsp ground cinnamon

1 tbsp ground ginger

1 tsp bicarbonate of soda

285ml (10 1/2 fl oz) warm milk

What to do:

1 Preheat the oven to 140°C (275°F) gas 1.

2 Line two loaf tins with a paper loaf tin liner.

3 Put the butter, sugar and treacle into a large saucepan and heat gently, stirring constantly until melted.

4 Remove from the heat, leave to cool slightly and then stir in the beaten eggs.

5 Sift the flour, cinnamon and ginger into the melted mixture.

6 Mix together the bicarbonate of soda and warm milk. Add to the ginger mixture, mix well and pour equal amounts of the mixture into each tin.

7 Bake for just under 1 hour. The top of the cake will be slightly golden with a lovely crust and a skewer should come out clean.


Recipes adapted from Easy Food For Kids, Ryland Peter & Small, £8.99

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