Sticky Gingerbread
A rich, sticky gingerbread traybake made with black treacle and golden syrup. Perfect for winter days and colder nights.
Ingredients
For the cake
- 450 g plain flour
- 2 tsp mixed spice
- 6 tsp ground ginger
- 3 tsp bicarbonate of soda
- Pinch fine sea salt
- 280 g Chinese stem ginger
- 2 large eggs
- 570 ml whole milk
- 170 g unsalted butter
- 170 g black treacle
- 170 g golden syrup
- 230 g demerara sugar
For the glaze
- 1 tbsp Belvoir ginger cordial
- 150 ml water
- 6 tbsp icing sugar sifted
Instructions
For the cake
- Preheat the oven to 180C and lightly butter a 9 x 13 inch baking tin with high sides. Line the tin with baking parchment or greaseproof paper.
- Sift the flour, spice, bicarb and salt into a mixing bowl. Mix until evenly combined.
- Finely chop the ginger and then add to the spiced flour.
- Beat together the milk and the egg then set aside.
- In a small saucepan, gently heat the butter, treacle, syrup and sugar, stirring occasionally until the butter has melted. Pour the contents in the flour, followed by the milk and egg.
- Beat vigorously with a wooden spoon until smooth and mixed well.
- Pour into your prepared loaf tin and place in the centre of you oven for 30mins. After 30mins, cover with foil and cook for another 30-40mins.N.B. The foil will stop your loaf from burning! It should be well-risen and springy to the touch when it's ready to come out, and a knife should come out clean.
- Leave to cool in the tin for about 15 minutes.
For the glaze
- To make the glaze, blend the ginger cordial, water and sifted icing sugar together in a small bowl. Prick the top of the cake all over with a skewer and pour over the syrup so that it sinks into the cake. Leave to cool completely.
- Once cold, wrap tightly in silver foil - the flavours will increase if left to mature for a few days!
Notes
The batter might look quite liquidy when poured into your tin but don't worry - in an hour it'll be a springy sponge oozing with treacle and syrup.