Sticky gingerbread

If you love sugar, spice and all things nice, we have the perfect treat for you! Enjoy a slice of this divine sticky gingerbread cake, perfect with a cuppa!

Brought to you by National Trust

Here's a delicious sticky gingerbread recipe you must try by the National Trust!

If you love sugar, spice and all things nice, we have the perfect treat for you! Enjoy a slice of this divine sticky gingerbread cake, perfect with a nice cup of tea. Happy baking!

Ingredients

  • 450 g wholemeal plain flour
  • 20 g ground ginger
  • 2 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 100 g soft brown sugar
  • 200 g butter or margarine
  • 350 g black treacle
  • 100 g golden syrup
  • 2 tsp caraway seeds
  • 300 ml milk
  • 4 free-range eggs, beaten
  • 50 g root ginger, peeled and thinly sliced
  • juice and zest of 1 lemon, cut into thin strips
  • juice and zest of 1 orange, cut into thin strips
  • 100 g caster sugar

Instructions

1
Place the flour, ginger, spice, bicarbonate of soda and brown sugar in a large bowl and mix well.
2
Melt the margarine, treacle and syrup on a low heat, then add the caraway seeds and gradually beat in the milk. Remove from the heat and leave to cool.
3
Add the eggs and mix well.
4
Pour the liquid mix into the dry mix and use a balloon whisk to beat together.
5
Pour the mixture into two 1lb (450g) loaf tins and bake for about 45 minutes, or until a skewer inserted in the middle comes out clean.
6
Place the lemon and orange juice in a pan, add the sugar and bring to the boil, then reduce the heat and add the ginger, and lemon and orange zest. Reduce the heat and simmer for 15 minutes.
7
Remove the cakes from the oven and drizzle over the liquid from the pan, then scatter over the ginger and peel.

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