Gingerbread
This recipe is for the tray bake style, the cake is baked in a square tin which I tend to ice and cut into chunks.
SERVES
9
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
50
MINUTES
Ingredients
230g self-raising flour
1 level tsp bread soda
1 level tsp ground ginger
1 tsp ground cinnamon
1 level tsp cake spice
110g cold butter, cubed
100g crystallised ginger, chopped
280ml milk
110g dark muscovado sugar
110g treacle
110g Golden Syrup
1 egg
For the icing:
175g icing sugar, sieved
1 tbsp lemon juice
½ tbsp water
Method
Heat your oven to 180ËšC/gas mark 4. Line a 9 -inch square baking tin with parchment.
Sieve the flour, bread soda and spices into alarge bowl. Add the cubed butter and rub the butter and flour together until it looks like rough breadcrumbs. Stir in the crystallised ginger.
Add the milk, sugar, treacle and Golden Syrup to a saucepan and gently heat, stirring occasionally until everything is combined.
Add the milk mixture to the flour mixture and also add the egg. Beat this with a wooden spoon until everything is combined and the batter is smooth.
Scoop the batter into your prepared tin and smooth the top with the back of a spoon.
Place the tin into the oven and bake for 50minutes or until a skewer comes out clean.
Allow to cool in the tin.
To make the icing, place all of the ingredients into a large bowl or mixer and combine until the icing is thick but spreadable. You may need to add a little more water.
Spread the icing over the cooled gingerbread with a palette knife and leave to set before cutting.
