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Soft Gingerbread

9 inch square or 2 2lb loaf tins 160 c for 1- 1 hour 15 mins

4oz/125g of butter or marg.

4oz/125g of golden syrup

5oz/150g black treacle

4oz/125g granulated sugar

10oz/275g plain flour (or gluten free flour)

2 tsp ground ginger

1tsp cinnamon

1 level tsp bicarbonate of soda

7 fl oz milk ( can be semi skimmed)

1 beaten egg.

Melt the butter or marg,sugar,treacle and syrup in a large pan over a low heat, allow to cool slightly add the flour, spices and bicarb this is best done with a whisk to get the lumps of flour out.

Add the egg and milk and mix well it will be very runny this is normal. Pour in lined tin or tins and bake. This cake can be frozen and also keeps well in a tin.