Sticky Gingerbread Recipe Mary Berry Food

STICKY GINGERBREAD

Sticky Gingerbread image

This recipe takes no time at all to prepare, and is simply delicious. It's perfect for a well deserved tea/coffee break, but equally good served slightly warm with some good vanilla ice cream. My two young children love this cake-my 3 year old son calls it Mummy's special ginger cake! It keeps very well and freezes well too!

Provided by Noo8820

Categories Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 12

Ingredients

500 g plain flour
2 tablespoons ground ginger
1/2 teaspoon ground black pepper
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
250 g muscovado sugar
175 g butter
175 g golden syrup
175 g black treacle
300 ml milk
1 egg

Steps:

Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don't allow it to get too hot.
Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.

Nutrition Facts : Calories 479.5, Fat 13.7, SaturatedFat 8.2, Cholesterol 52.2, Sodium 510.1, Carbohydrate 83.9, Fiber 1.5, Sugar 25.3, Protein 6.9

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