Skip to main content

Sticky gingerbread cake

Sticky gingerbread cake
Sticky gingerbread cake
If you can, wrap and keep this tea time treat for a few days before eating – its stickiness will develop as it matures. this recipe only take less than 30 mins for preparation and 30 mins to 1 hour for cooking time.


Ingredients
  • 300g/10oz plain flour
  • 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake)
  • ½ tsp cayenne pepper (or more if you want it very hot)
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp mace
  • generous pinch ground cloves
  • 150g/5½oz butter
  • 125g/4½ oz dark brown muscovado sugar
  • 150g/5½oz golden syrup
  • 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger)
  • 200g/7oz black treacle
  • 250ml/9fl oz milk
  • 1 heaped tsp bicarbonate of soda
  • 2 large free-range eggs, lightly beaten
  • 1 jar stem ginger, drained, washed and very finely chopped (optional)

Method

  1. Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).
  2. Sieve the flour into a large bowl along with the spices and mix lightly to combine.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more

Lemon biscuits

  Lemon biscuits These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. Ingredients For the biscuits 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour For the filling 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 ...
Post a Comment
Read more

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more