April 1, 2009

Sticky Gingerbread

Sticky Gingerbread


This was very easy to make and was delicious served warm as a pudding with lots of hot custard or ice cream. It has more of a treacle flavour than ginger, but that might be because my ground ginger is out of date so it might have lost its pungency!

Even if you don’t normally like sultanas I would add them, as they give a lovely sweetness and they sort of melt into the cake.
  • You will need: 2lb loaf tin or 18cm (7inch) square tin, greased and lined
  • Oven temperature: Gas mark 4/350°F/180°C
  • Oven shelf: middle 

  • 225g (8oz) caster sugar
  • 110g (4oz) sultanas
  • 8 Tablespoons treacle
  • 8 Tablespoons golden syrup (I ran out so used half g.syrup and half honey)
  • 75g (3oz) butter
  • 250ml (9fl oz) water
  • 1 large egg, beaten
  • 300g (10oz) plain flour
  • 1½ level teaspoons bicarbonate of soda
  • ½ teaspoon baking powder
  • 1 teaspoon mixed spice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon 

  1. Place the sugar, sultanas, treacle, syrup and butter in a large saucepan. Melt the ingredients together by stirring and bringing to a steady boil for 3 minutes.
  2. Remove from the heat and leave to cool before beating in the egg. This could take at least 20 minutes, but don’t rush this step because if the mixture is too hot then the egg with scramble!
  3. Meanwhile, sift the remaining dry ingredients into a large bowl and then pour on the wet mixture. Mix together thoroughly and pour into the prepared tin.
  4. Bake for 1½ hours or until a skewer inserted into the cake comes out clean. If the cake starts to brown too much, cover loosely with a piece of foil.
  5. Leave to cool in the tin and then transfer onto a wire rack to cool completely.
  6. Store in an airtight container (wrapped in greaseproof paper and foil), allowing a day or two for the cake to mature before cutting.

Suitable for freezing.

You might also be interested in: Devonshire Honey Cake


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