Sticky gingerbread

Name: Sticky gingerbread
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

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!

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Servings

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

Place the flour, ginger, spice, bicarbonate of soda and brown sugar in a large bowl and mix well.

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.

Add the eggs and mix well.

Pour the liquid mix into the dry mix and use a balloon whisk to beat together.

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.

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.

Remove the cakes from the oven and drizzle over the liquid from the pan, then scatter over the ginger and peel.