1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
250ml full-fat milk
2 eggs, beaten to mix
300g plain flour
Pinch of salt
Instructions
1 Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).
2 In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
3 Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
4 Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of
what makes it sticky later.
5 Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
6 Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.
Makes 20 squares
Originally Submitted
10/2/2014
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