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Ingredients
  • 225 g (7½ oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 75 g (3 oz) slightly salted butter
  • 125 g (4 oz) light muscovado sugar
  • 75 g (3 oz) golden syrup
  • 75 g (3 oz) black treacle
  • 125 ml (4 fl oz) buttermilk
  • 1 egg, beaten
  • 75 g (3 oz) sultanas
  • 3 tablespoons ginger marmalade or jam
  • 1 teaspoon water
Directions

Put the flour, bicarbonate of soda and ginger into a bowl. Put the butter, sugar, golden syrup and treacle into a saucepan and heat gently without boiling until the butter has melted. Remove from the heat and stir in the buttermilk, then beat in the egg. Add to the dry ingredients with the sultanas and beat well to mix.

Spoon the mixture into a greased and lined 20 cm (8 inch) square cake tin or shallow baking tin (see page 15), spreading the mixture into the corners. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 30 minutes or until risen, just firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tin (the cake might sink slightly in the centre), then transfer to a board and peel off the lining paper.

Make the glaze. Put the marmalade or jam and measurement water in a small saucepan and heat gently. Press through a sieve to remove any lumps and brush over the gingerbread, then cut into bars.

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