Sticky Gingerbread

This is one of the 1st recipe's I collected. I have been baking it for 26+  years. I still bake it useing  imperial measurements.  It is one of those recipe's that always works and a big favourite in my house. It  keeps very well and gets lovely and sticky the longer you leave it. I double up the recipe for holidays and bring it away with us. It also make a great desert by warming slices adding some orange segments and a scoop of ice cream.  It freezes great too.

Line a 2lb loaf tin.
Preheat the oven to 160 fan.

8 oz Plain Flour (225g)

½ tsp Salt

2 tsp Ground Ginger

½ tsp Bicarbonate of Soda

½  tsp Baking Powder

¼ tsp Mixed Spice

3 oz Butter (75g)

4 oz Soft Brown Sugar (110g)

4 oz Black Treacle (110g)

4 oz Golden Syrup (110g)

¼ Pint Milk (150ml)

1 Egg Beaten

1” piece Root Ginger grated (optional)

Put the sugar, butter, golden syrup, and treacle into a pot.

Weigh out your flour, salt, baking powder, bicarb, ground ginger, mixed spices,  and mix together.

measure out the milk beat in the egg and grate in the root ginger if you are using it.

Gently melt everything together in the pot.

Stir in your milk mix. and then your dry mix.

Giving a good stir to remove any lumps.

Pour into the loaf tin 

Bake for 45 minutes.

Enjoy.