Ginger Bread
Serves
10
Total Time
2hrs 15mins
Calories
223
Sticky gingerbread cake. For best results after baking store it somewhere cool and airtight and leave for 1-2 days before eating.
- Milk150 ml
- Dark brown sugar115 g
- Unsalted butter115 g
- Treacle120 ml
- Self raising flour225 g
- Ground cinnamon½ teaspoon
- Mixed spice½ teaspoon
- Ground ginger1 ½ tablespoons
- Egg1
Ingredients
- 1. Pre-heat oven - 180°C, middle rack
- 2. Grease the loaf pan
- 3. Add milk, dark brown sugar, unsalted butter and treacle to a clean saucepan
- 4. Melt slowly until completely melted and turn off heat
- 5. Add self raising flour, ground cinnamon, mixed spice and ground ginger to the saucepan
- 6. Beat well until smooth
- 7. Add egg and beat well until smooth
- 8. Pour the dough into loaf pan
- 9. Bake - 1 hr, 160°C
- 10. Remove and let cool - 15 min
- 11. Transfer onto cooling rack until completely cool
- 12. Store in plastic container
Method
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