280g plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
0.25 tsp salt
170g unsalted butter, softened
90g light muscovado sugar
220g Tate & Lyle's golden syrup
1 egg
200ml milk
4 pieces preserved stem ginger, chopped
Set the oven to 180°/gas 4. Line the base of a 20 cm square cake tin with non-stick baking parchment, and butter the sides.
Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.
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.
Beat in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.
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.
Whilst this cake is lovely still slightly warm from the oven - and makes a good pudding, served with hot custard - it is better (and becomes stickier) if you wrap it in greaseproof paper and foil and store in an airtight container for a couple of days. My husband likes this spread with good fresh local butter.
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
0.25 tsp salt
170g unsalted butter, softened
90g light muscovado sugar
220g Tate & Lyle's golden syrup
1 egg
200ml milk
4 pieces preserved stem ginger, chopped
Set the oven to 180°/gas 4. Line the base of a 20 cm square cake tin with non-stick baking parchment, and butter the sides.
Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.
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.
Beat in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.
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.
Whilst this cake is lovely still slightly warm from the oven - and makes a good pudding, served with hot custard - it is better (and becomes stickier) if you wrap it in greaseproof paper and foil and store in an airtight container for a couple of days. My husband likes this spread with good fresh local butter.
