Eva and I made this the other week and it was so sticky and delicious that we went in for round two on Sunday past. The beauty of this little treasure is that it cuts into about twenty or so good sized pieces, so it’s perfect if you are having visitors, and is especially festive with its warming flavours. You could also serve it warm as a pudding, with custard or cream.
Gingerbread Tray Bake
4 tsp chopped stem ginger (from a jar)
250g black treacle
150g golden syrup
100g light muscovado sugar
200ml semi-skimmed milk
350g plain flour
1tbsp ground ginger
1tsp bicarb soda
1tsp baking powder
100g icing sugar
1 tbsp. lemon juice
silver balls to decorate
- Preheat the oven to 170C/ Fan 150C. Grease and line a 28x18cm shallow cake tin with baking parchment, making sure the paper comes well above the top of the tin.
- Put the stem ginger in a saucepan with the butter, treacle, syrup and sugar and heat gently until the butter has melted. Take off the heat.
- Beat together the eggs and milk and add to the pan.
- Sift the flour, ground ginger, bicarb and baking powder into a large bowl and stir in the contents of the pan to make a smooth batter. Pour into the tin and bake for approx.30 mins, checking and turning regularly. Take care to not overcook.
- Beat together the icing sugar and enough lemon juice to make a glossy icing. Lift the cake out of the tin, drizzle with the icing and sprinkle with silver balls.