Spiced Gingerbread with Lemon Glaze Recipe

Ingredients:

• melted butter, to grease
• 260g (9¼ oz/1¾ cups) plain flour
• 1½ tsp ground ginger
• 1 tsp mixed spice
• 110g (3¾oz/½ cup, firmly packed) brown sugar
• 125g (4½ oz) butter, cubed
• 175g (6oz/½ cup) golden syrup (light treacle)
• 125ml (4fl oz/½ cup) water
• 1¼ tsp bicarbonate of soda (baking soda)
• 1 x egg, at room temperature
• lemon rind strips to decorate (optional)
• For the lemon glaze:
• 125g (4½ oz/1 cup) icing sugar, sifted
• 2 tbsp freshly squeezed lemon juice

1

Preheat the oven to 180°C/160°C fan, gas mark 4. Grease a 16 x 26cm (6¼ in x 10½ in) slice tin with melted butter and line the base and two long sides with one piece of baking paper, allowing it to overhang the sides.

2

Sift together the flour and spices in a medium bowl. Stir in the sugar, breaking up any lumps with the back of a wooden spoon. Make a well in the centre.

3

Combine the butter, golden syrup and water in a small saucepan and heat over medium heat, stirring occasionally, until the butter melts and the mixture is heated through. Stir in the bicarbonate of soda and allow the mixture to foam. Add to the dry ingredients with the egg and stir with the wooden spoon until just combined.

4

Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in the preheated oven for twenty-five minutes or until a skewer inserted in the centre of the cake comes out clean.

5

Meanwhile, to make the lemon glaze, combine the icing sugar and lemon juice in a medium bowl and mix until smooth. Cover and set aside.

6

Remove the gingerbread from the oven and place the tin on a wire rack. Spoon the lemon glaze over the warm cake, spreading it evenly as you go. Scatter over the lemon rind strips, if using. Set aside to cool in the tin. Use the paper handles to lift the cake from the tin and place on a cutting board. Cut into portions to serve.