- Serves: 8-10
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 280 g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 170 g unsalted butter, softened
- 90 g lightlight muscovado sugar
- 220 g golden syrup
- 1 egg
- 200 ml milk
- 4 knobs preserved stem ginger, chopped
1. Preheat 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. 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 to form a smooth batter. Stir in the stem ginger and scrape into the prepared tin.
5. 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.
6. Let the gingerbread cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool. Cut into squares and wrap what you are not eating in greaseproof paper, then foil and hide away for a few days in an airtight tin by which time it will be even stickier.
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