Baking with Granny
Soft Brown Sugar
Gound Mixed Spice
Pre-heat your oven to 160°c (140°c for fan assisted ovens or Gas Mark 2), 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 - 1 hour 30 mins. You'll know the cake is ready when a
inserted comes out clean.
Loosely cover the top of the loaf with a sheet of tin foil and allow to cool in the oven.
Gingerbread is best served a few days after baking. Keep the loaf in it's greaseproof lining and wrap in tin foil until ready to serve.