About me

Hello, I'm Toby, I live in Toulouse, France. This is my blog for sharing recipes with my friends and family around the world I do this with my mum. I hope you enjoy cooking and eating the food as much as my family!

Friday, 2 December 2011

Sticky Gingerbread

From the Great British Bake-Off book. Delicious in small fingers with a cup of tea.

225g SR flour
1 tsp bicarb of soda
1 tablespoon ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g unsalted butter, chilled and diced
115g black treacle
115g golden syrup
115g dark brown muscovado sugar
275 milk (not skimmed)
1 medium egg beaten

A 900g loaf tin, about 26 x 13 x 7cm, greased and lined

Heat the oven to 180C/gas 4.

Spoon the treacle and syrup into a saucepan and heat gently until melted and runny but not hot. Leave to cool to lukewarm. Put the sugar and milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool to lukewarm.

Sift the flour, bicarb, ginger, cinnamon and mixed spice into a large mixing bowl. Add the butter and rub into the flour mix until it looks like breadcrumbs.

Whisk the milk mix into the bowl, followed by the treacle mixture and the egg to make a smooth, thick batter, the consistency of double cream.

Poor into the tin and bake for about 45 mins. Wrap in foil and leave for at least a day before eating. It will get stickier the longer it is kept!

No comments:

Post a Comment