Gingerbread

Serves: 20

Edit

Update

Cancel

• 110 gram(s) dark muscovado sugar
• 110 gram(s) unsalted butter
• 110 gram(s) golden syrup
• 110 gram(s) black treacle
• 225 gram(s) plain flour
• Half teaspoon(s) bicarbonate of soda
• 1  heaped tsp ground ginger
• 1  heaped tsp ground cinnamon
• Half teaspoon(s) sea salt
• 2 medium eggs, beaten
• 2 tablespoon(s) milk
• icing sugar and clotted cream to serve

Method

1. Preheat the oven to 170°C (338°F) gas mark 3. Place the sugar, butter, syrup and treacle in a small saucepan and gently heat until liquid and smooth - whisk if necessary. Sieve together the flour, bicarbonate of soda, ginger, cinnamon and sea salt into a large bowl. Add the melted ingredients and blend, then beat in the eggs and the milk.
2. Butter a 25cm/1.5-litre loaf tin and line the base with baking parchment. Spoon the mixture into the prepared tin and bake for 50-55 minutes until risen and a skewer inserted into the centre comes out clean. Check the cake towards the end, and if it appears to be darkening too quickly cover the surface with foil. Once the cake is cooked, turn it out onto a wire rack, resting it on its side, and leave to cool for 20-30 minutes.
3. Dust the top of the cake with icing sugar and serve in thick 3cm slices, discarding the very ends, with the pears and their juices spooned partly on top and around the cake. Crown with a dollop of cream.
4. If you want to cook the cake in advance, it can be wrapped in foil and reheated for 30 minutes at 160°C (320°F) gas mark 2½.
5. If the gingerbread is destined for tea time, you can make it even more deliciously sticky. Heat the oven on its highest setting and place the cake on an oven tray. Heat 2 tablespoons of apricot or raspberry jam in a small saucepan until it liquefies; if necessary sieve it, then paint the top and sides of the cake. Gradually blend the juice of a lemon with 75g sieved icing sugar until you have a thin, smooth icing and pour this over the top of the cake. The excess will run down into the tray. Place in the oven for 15 seconds, remove and, once cool, store in an airtight container. Recipe by Annie Bell

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!