Dark and sticky, this is a lovely comforting tea time treat, especially when sliced and spread with butter. Have everything at the ready with gingerbread, as the less you hang about the lighter your gingerbread will be.
For the Gingerbread
|3||Stem Ginger (Balls)|
|175g||Self Raising White Flour|
Bicardbonate of Soda
- Preheat the oven to 170°C (fan 150°C, gas mark 3). Grease and line a 2lb/900g loaf tin with baking parchment or use a ready made loaf tin liner.
- Chop the stem ginger into tiny pieces as this does not melt fully. Place the butter, molasses sugar, treacle and stem ginger in a pan and place over a medium heat, stirring regularly until fully melted and combined.
- In a large bowl combine the self raising flour, ground cinnamon and bicarbonate of soda.
- In a jug combine the egg and milk.
- Remove the butter mixture pan from the heat, and carefully pour into the bowl with the flour mixture, followed by the egg and milk mixture. Quickly stir it all together until well combined and pour into the prepared tin.
- Bake in the oven on a baking sheet in the middle of the oven for 40 minutes or until risen and firm to the touch.
- Remove from the oven and leave to cool in its tin on a wire rack. Serve sliced at room temperature spread with a little butter.