Moist Gingerbread
A community recipe by chocolate nemesisNot tested or verified by Nigella.com
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Grease an 18 – 20 cm (7 – 8 in) square cake tin and line the base and sides with greased greaseproof paper. Put the butter, treacle and syrup into a saucepan. Heat gently until the butter has melted, stirring from time to time, then remove from the heat and add the milk. Allow to cool for 5 minutes, then add the beaten eggs. Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat well together. Pour into the prepared cake tin and cook in oven at 170°C for 1¼ - 1½ hours. Turn out of the tin and leave to cool on a wire rack. When the gingerbread is quite cold put into an airtight container and leave for 2 – 3 days before eating, if possible.
Grease an 18 – 20 cm (7 – 8 in) square cake tin and line the base and sides with greased greaseproof paper. Put the butter, treacle and syrup into a saucepan. Heat gently until the butter has melted, stirring from time to time, then remove from the heat and add the milk. Allow to cool for 5 minutes, then add the beaten eggs. Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat well together. Pour into the prepared cake tin and cook in oven at 170°C for 1¼ - 1½ hours. Turn out of the tin and leave to cool on a wire rack. When the gingerbread is quite cold put into an airtight container and leave for 2 – 3 days before eating, if possible.
Introduction
This is a recipe from the 1980’s.
This is a recipe from the 1980’s.
Ingredients
Serves: 6
Metric
Cups
- 100 grams butter
- 150 grams black treacle
- 50 grams golden syrup
- 125 millilitres milk
- 2 eggs (standard size, lightly beaten)
- 200 grams plain flour
- 50 grams caster sugar
- 1 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 4 ounces butter
- 5 ounces black molasses
- 2 ounces golden syrup or light corn syrup
- 4⅖ fluid ounces milk
- 2 eggs (standard size, lightly beaten)
- 7 ounces all-purpose flour
- 2 ounces superfine sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
Method
Moist Gingerbread is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Variations: Add 100g raisins, dried fruit or chopped dates. Replace 100g of the plain flour with wholemeal.
Variations: Add 100g raisins, dried fruit or chopped dates. Replace 100g of the all-purpose flour with wholemeal.
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