- Serves: 8-10
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 280 g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 170 g unsalted butter, softened
- 90 g light muscovado sugar
- 220 g golden syrup
- 1 eggs
- 200 ml milk
- 4 pieces preserved stem ginger, chopped
Tips and Suggestions
This cake comes out of the oven with a fluffy texture that is very appealing, especially while it is still slightly warm, but for a seriously sticky gingerbread, wrap the slab in greaseproof paper and foil, and stash away in an airtight tin for a couple of days to mature. This is particularly nice eaten with a slice of Caerphilly or Lancashire cheese, or spread with salted butter.
1. Set the oven to 180C/gas 4. Line the base of a 20cm square cake tin with non-stick baking parchment, and butter the sides.
2. Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.
3. Cream the butter with the sugar until light and fluffy. Now beat in the golden syrup, then a heaped tablespoonful of the flour mixture followed by the egg.
4. Beat in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.
5. Scrape into the prepared tin. Bake for about 40-45 minutes until firm to the touch. Test by inserting a skewer deep into the centre. If it comes out clean then it is done. Let the gingerbread cool in the tin for 5-10 minutes, and then turn out onto a wire rack and leave to cool.
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