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Sticky Gingerbread Recipe
Ginger has been used for many years for it’s health benefits, treating colds and nausea are just a couple of examples therefore eating cakes may be good for you after all?? This recipe uses a bread maker to bake the cake but do feel free to bake in a cake tin in a preheated oven (170C) for 1 – 1.
Vegetarian
Ingredients
For the recipe:
- 115g unsalted butter
- 115g light muscovado sugar
- 75g organic black treacle
- 200g organic 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
Ginger has been used for many years for it’s health benefits, treating colds and nausea are just a couple of examples therefore eating cakes may be good for you after all??
This recipe uses a bread maker to bake the cake but do feel free to bake in a cake tin in a preheated oven (170C) for 1 – 1.25 hours
Method
01
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.
02
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.
03
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.
04
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.
05
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.