Sticky Gingerbread
Ginger has been used for many years for it's health benefits, Treating colds and nausia are just a couple of...
Ingredients
| 115g | unsalted butter |
| 115g | Fairtrade light muscovado sugar |
| 75g | organicblack treacle |
| 200g | organic Fairtrade golden syrup |
| 250g | organic plain flour |
| 2tsp | organic Fairtrade mixed spice |
| 65g | stem ginger from jar, finely chopped |
| 2 | large free-range organic eggs |
| 100ml | milk |
| 1tsp | bicarbonate of soda |
| 2tbsp | hot water |
Method
- Put organic butter, Fairtrade sugar, treacle and golden syrup in a saucepan and heat gently until butter has melted. Leave to cool for 5 minutes. Grease and line the bread-maker bucket, if required in the manual.
- Sift the organic flour and organic Fairtrade mixed spice together in the bowl. Add the syrup mixture, chopped ginger, eggs and milk and stir well until combined. In a cup, mix the bicarbonate of soda with the hot water, then add this to the bowl. Stir the mixture well and add to the bread bucket.
- Put bread bucket into bread machine and set to cake or bake only programme. Select 1 hour and 10 minutes on timer and light crust. Start.
- To check if the cake is done, pierce with a skewer - it should come out clean. If needed, set the timer to go for a little longer.
- Remove from machine and leave the cake in for 5 minutes to cool a little, then transfer to a wire rack. Leave to cool. Tastes best if eaten when still slightly warm.
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