I don’t want to mention the ‘C‘ word since we’re still only in September but there’s no denying the nights are drawing in. The temperature & weather in Edinburgh has still been somewhat unpredictable but I know I’m already craving some cosier comforts that come with Autumn. And what’s better than a door-stop sized slice of Gingerbread?
Want new recipes direct to your email?
Subscribe to get our latest recipes, tips & tricks by email.
Smother it in a layer of butter and serve it up with a cup of tea and you’ve got the perfect cold night treat! The warming spices, the sticky top and stodgy-cakey centre. If it doesn’t make you feel Autumnal, nothing will.
I played about with a few recipes before concluding this one was the absolute best. The perfect balance between Golden Syrup and Treacle, as well as opting for brown sugar for a deeper flavour. Ginger is obviously a must and is nicely complimented by the Ground Mixed Spice but the addition of some Cinnamon and Nutmeg makes this Gingerbread more delicious than any I’ve had before.
Put the kettle on, crank up the heating and get ready for Autumn!
Gingerbread
Ingredients
- 110 g Butter
- 100 g Golden Syrup
- 100 g Treacle
- 150 ml Milk
- 225 g Self-raising Flour
- ½ tsp Baking Powder
- 55 g Soft Brown Sugar
- 4 tsp Ground Ginger
- 1 tsp Gound Mixed Spice
- 2 Eggs
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
Instructions
- Pre-heat your oven to 160°c (140°c for fan assisted ovens), line a 2lb loaf tin
with some greaseproof paper and set aside.
- In a saucepan, warm the butter, golden syrup and treacle over a low heat until melted and just combined. Remove from the heat and stir in the milk. Set aside to cool.
- In a large bowl, sift in the flour, baking powder, sugar, ginger and spices. Add the melted mixture to the dry ingredients and mix until combined.
- Add the eggs to the batter and mix until combined.
- Transfer the batter to your pre-lined loaf tin and bake in your pre-heated oven for 1 hour 30 mins.
- Loosely cover the top of the loaf with a sheet of tin foil and allow to cool in the oven.
with some greaseproof paper and set aside.Notes
Want new recipes direct to your email?
Subscribe to get our latest recipes, tips & tricks by email.
Margot. Petersen says
March 20, 2019 at 2:26 amAny chance the ingredient list could be also published in US cup measurements?