Another family party loomed large again on the horizon, and, having made ginger loaf before, I decided to do another one, but this time, on a much larger scale.
The original recipe for this Classic Sticky Gingerbread is by Mary Berry, who is THE Queen of Cake!
I added more ginger, and the extra spices. She used just 4 teaspoons of ginger.
You will need:-
225g (8 oz) of each of the following –
Light Muscovado Sugar
5 Teaspoons Ground Ginger
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
300ml (10fl oz) Milk
Grease and line a 33 x 23 x 4cm (12 x 9 x 1 1/2) tin. My tin measures 32.5 x 23 x 2.5 cm, (12 3/4 x 9 x 1″)
Pre-heat the oven to Gas Mark 3/160C/325F
Put the first four ingredients above into a medium-sized pot/pan, and heat through gently, stirring, and keeping a close eye on it. The reason for this is the treacle will burn very easily if left for a moment too long. When the mixture has melted, set aside to cool.
Put the flours and spices into a bowl and mix together. Beat the eggs and the milk together. Pour the syrup mixture into the flour, along with the egg & milk mixture, and combine thoroughly.