Cakes

Gingerbread

Recipe Submitted By: bakingmad

Dark and sticky, this is a wickedly comforting tea time treat, especially when sliced and spread wiht butter. Have everything at the ready with gingerbread, as less you hang about the lighter your gingerbred will be. So whilst your butter mixture is gently melting, in between stirring, prepare your flour mix and your egg mix. You will need a 2lb loaf tin

Preparation Time	15 minutes
Baking Time	40 minutes
Portions	1 loaf 12 slices
Skill Level	Easy
Average Rating

Ingredients

110 grams	Billington's Molasses Sugar
110 grams	Black Treacle
	Stem Ginger 3 balls, finely grated
175 grams	Self Raising Flour
1 tsp	Cinnamon ground
1 tsp	Bicarbonate of soda
1	Eggs large, beaten
150 ml	Milk
110 grams	Butter Salted

Method

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Preheat the oven to 170 C/ fan 150 C/ Gas Mark 3
Grease and line a 2lb/900g loaf tin with baking parchment or use a ready made loaf tin liner.
Place the butter, Billington's Molasses Sugar, treacle and stem ginger in a pan and place over a medium heat, stirring regulary until fully melter and combined.
In a large bowl combine the self raising flour, ground cinnamon and bicarbonate of soda.
In a jug combine the egg and milk.
Remove the butter mixture pan from the heat, and crefully pour into the bowl with the flour mixture, followed by the egg and milk mixture. Quickly stir it all together until well combined and pour into the prepared tin.
Bake in the oven on a baking sheet in the middle of the oven for 40 minutes or until risen and firm to the touch.
Remove from the oven and leave to cool in its tin on a wire rack.
Serve sliced at room temperature spread with a little butter.