STICKY GINGERBREAD CAKE RECIPES

Steps:

• Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).
• Sieve the flour into a large bowl along with the spices and mix lightly to combine.
• Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat.
• Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).
• Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.
• Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures.

Steps:

• Pre-heat oven to 180C/350F/Gas mark 4.
• Grease and line a 2 lb loaf tin.
• Mix the flour with the salt, baking powder, ground ginger & raisins if using.
• Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
• Add the butter mixture to the flour mixture - and mix with a wooden spoon.
• Gradually beat in the egg and milk mixture to make a smooth, thick batter.
• Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
• The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
• Slice and eat warm with butter, or leave to go cold and store in an airtight container.
• Also wonderful served warm with custard or cream.
• Keeps very well for a week or more.