Sticky gingerbread
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!
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
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.
