We all love the smell of gingerbread, even those of us that do not even really like the taste, and with Christmas on the way (yes I said it less than 3 months away) I thought now would be the perfect time to hone my skills at making Gingerbread. When I say Gingerbread, I do not mean the hard like biscuits we shape into little men I am talking soft, moist textured Gingerbread (cake) that is literally to die for. Perfect in a cold winters night just after dinner with a cup of tea. Heaven.
It is pretty simple to make and I will take you through the simple sets so you too can enjoy a delicious treat and wow people at Christmas. If I can do it so can you.
Classic Gingerbread (cake)
225 grams of self raising flour
110 grams caster sugar
1 tea spoon of ground ginger
1 tea spoon of bicarbonate of soda
55 grams of butter
110 grams golden syrup
- Preheat oven to 150c/300F/Gas 2. Line a 22cm/8in tin. This is so the cake doesnt stick to the sides
- Sieve the flour, sugar, ginger and bi carb into a large bowl. To get a smooth texture make sure all lumps are broken down
- Gently heat the butter and syrup in a pan until melted
- Beat the egg into the milk
- Gradually pour the melted butter and syrup into the sieved mixture and stir. Mixture will start to thicken
- Pour in your milk and egg liquid and stir until smooth and then pour the whole mixture into your lined tin.
- Bake for about an hour. Cake will be done once the skewer inserted in the centre comes out clean.
Simple steps to a great finished product. I suggest a light dusting of icing sugar to finish but you could fully ice if you wish. What ever floats your boat.
If you do try the recipe let me know how it goes, would love to see your finished products.