Black Sticky Gingerbread
Ingredients
- 225 gr. (8 oz.) butter
- 225 gr. (8 oz.) soft brown sugar
- 225 gr. (8 oz.) black treacle
- 290 ml. (½ pt.) milk
- 340 gr. (12 oz.) plain flour
- 2 tsp. ground ginger
- 1 tbsp. ground cinnamon
- 2 tsp. bicarbonate of soda
- 2 eggs, beaten
- Preheat oven to 150ºC (conventional) 140ºC fan oven
- Grease and flour a 30 x 20 cm. (12"x8") tin with butter and line the base with parchment paper.
Method
Melt the butter, sugar and treacle together in a saucepan. When thoroughly melted, pour in the milk, stir well in and leave to cool.
Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the melted mixture together with the beaten eggs and stir well - use a wooden spoon or a balloon whisk.
Pour into the prepared tin and bake for about 45 minutes to 1 hour. Insert a cake tester into the centre to test whether it is cooked - it should come out clean.
Leave in the tin to cool a little then turn out onto a wire rack.
When the gingerbread is cold, cut into small squares or fingers. Serve sprinkled with a little icing sugar, if you like.
This gingerbread is delicious the day it is baked with a slight, crisp topping but it will change with keeping. If you can resist the temptation to eat it all at once, put some aside for a day or two and try it then! It will be moist and sticky.
