Dessert

Gingerbread

Serves 10 · 60 minutes

| Dessert This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

110 g (4 oz) butter
110 g (4 oz) brown sugar
220 g (8 oz) golden syrup
220 g (8 oz) all-purpose flour
5 ml (1 level teaspoon) baking powder
5 ml (1 level teaspoon) mixed spice
10 ml (2 level teaspoon) ground ginger
2 eggs
120 ml (4 fluid oz) milk

Method

Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
Warm the milk in a saucepan (so it will dissolve the syrup).
Add the milk to the bowl, and beat thoroughly.
Beat the eggs, and then stir them in to the mixture.
Pour the mixture into an 8-inch (20 cm) greased square cake tin.
Bake at 170°C (325°F) for 1 hour.
Cool in the tin for 15 minutes, then remove.
Leave at least 1 day before cutting into squares. Serve.