Dec 31

Sticky gingerbread

Sticky gingerbread
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Snack
Serves: 16

Ingredients
  • CAKE
  • 100G unsalted butter, plus extra for greasing
  • 100ml single cream
  • 100g dark soft brown sugar
  • 100g golden syrup
  • 100g treacle
  • 2 large eggs
  • 200g plain flour
  • 1tsp baking powder
  • 1½tbsp ground ginger
  • 1tsp ground cinnamon
  • 3 knobs stem ginger in syrup, 1½ finely chopped and 1½ roughly chopped
  • GINGER GLAZE (OPTIONAL)
  • 3 tbsp stem ginger syrup
  • 3tbsp ginger wine
  • 3tbsp caster sugar
  • 1tbsp golden syrup

Instructions
  1. Preheat oven to 180C. Grease 21*21cm cake tin and line with baking parchment. To make cake, but butter, cream, sugar, syrup and treacle in saucepan and melt over gentle heat until sugar has dissolved.
  2. Pour mixture into bowl, allow to cool for 5mins, then beat in eggs one at a time. Fold in flour, baking powder and spices until have smooth batter, then stir through finely chopped stem ginger.
  3. Tip into cake tin and scatter over roughly chopped stem ginger. Bake 35-40mins, until skewer inserted into centre comes out clean.
  4. If making glaze, heat all ingredients in small saucepan with 4tbsp water, simmer for 5mins, until reduced and syrupy. Prick holes all over cake with skewer/fork, then pour over warm syrup.
  5. Allow cake to cool to room temp in tin set on wire rack, slicing into squares to serve.

Nutrition Information
Calories: 190 Fat: 7.5g Saturated fat: 4.5g Carbohydrates: 28g Sugar: 18g Salt: 0.2g Fibre: 0.5g Protein: 2.6g

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