Gingerbread

This is a wonderful sticky,moist gingerbread.
I would love to claim the recipe to be my own but it is printed with the kind permission of Phillip Johnson from Ecco.
www.ecco.com
Serves 10-12

 

 

 

 

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup (250ml) godlen syrup
  • 1 teaspoon bicarbonate soda (baking soda)
  • 100g (4oz) unsalted butter, softened
  • 1 cup (9 oz) brown sugar
  • 1 egg
  • 2 1/2 cups plain flour
  • 1 tablespoon (20ml - Australian) baking powder
  • 3 teaspoons ground ginger
  • pinch ground cloves
  • 1 teaspoon ground cinnamon
  • pinch nutmeg
  • 1/2 teaspoon salt

Method

Preheat oven to 160 C or 325 F

In a suacepan, bring water to the boil. Remove from heat and stir in golden syrup and bicarbonate of soda. Cool slightly.

Cream butter and sugar until light and pale. Add egg and beat well. Stir in golden syrup mixture. Sift together flour, baking powder, ginger, cloves, cinnamon, nutmeg and salt. Fold into creamed butter and sugar.

Pour into a large greased loaf pan and bake for 45-50 minutes or until a skewer inserted comes out clean and gingerbread springs back when touched. Leave in pan for 5 minutes before turning onto a cake rack.


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4 thoughts on “Gingerbread

  1. Make sure to cool the golden syrup mixture (15 mins or so) before adding to the creamed butter and sugar.
    Very moist and fluffy cake. Yum.

  2. This is more like a cake than a loaf, I agree with “Cantabcook” about cooling the golden syrup mixture. I made in muffin try to make 12 it was a prefact fit and only took half the time to cook them and no fighting over who got the biggest slice! It is a very recipe!!

  3. Dear Helen
    Just want to thank you for your emails on Recipe which I have enjoyed and made quite few things which is Yummy and I want to Wish you and your Family a Very Merry Christmas and Happy New Year in 2014
    Kind regards
    Lucy