Scrumptious Sticky Gingerbread

 

I went for a proper walk today - my legs and lungs definitely needed it - the weather has been so unpleasant recently and not at all conducive to going for a walk, however short.  As you see, there was even a little bit of sunshine about.

A Thrush was singing his heart out up in this tree, surrounded by lovely catkins.

I was able to walk into an open field and actually get a photo of our house (white on right by BIG tree). So you get an idea of how fortunate we are in our beautiful surroundings.

I've saved more photos for another post.  I hope you will give this cake a try - it's divine!

RIVER COTTAGE STICKY GINGERBREAD

 100g golden syrup

100g black treacle

75g unsalted butter

75g light soft brown or muscovado sugar (I omitted this)

150g plain flour

1tsp round ginger

1/2 tsp ground mixed spice

1/2 tsp ground cinnamon

1 egg, lightly beaten

75ml milk

Finely grated zest of 1 unwaxed lemon

1/2 tsp bicarbonate of soda

75-100g finely chopped preserved stem ginger in syrup (drained) - though I did add about a tablespoon of the syrup too

Icing (Optional) 50g icing sugar, sifted 1 tblspn lemon juice or water 50g whole stem ginger (2 pieces) 

Equipment 1-litre (2 lb) loaf tin, greased and lined with baking parchment Preheat the oven to 170C/gas 3.

Put the golden syrup, treacle, butter (and sugar) into a small saucepan. Place over a gentle heat and stir until the butter has melted and the ingredients are evenly blended. Set aside to cool. Sift the flour, ground ginger, mixed spice and cinnamon into a medium mixing bowl. Make a well in the centre and add the cooled treacle mixture, egg, milk and lemon zest. Using a wooden spoon, beat well until the mixture is smooth and glossy. Dissolve the bicarbonate of soda in 1 tblspn. hot water. Add to the mixture with the chopped ginger and mix thoroughly to create a pourable batter. Pour into the prepared tin and bake in the oven for 50-60 minutes, or until the cake is firm to the touch and a skewer inserted into the centre comes out clean. Leave in the tin for 10 mins before turning the cake out onto a wire rack to cool. When cold, if you wish, mix the icing sugar with the lemon juice or water and drizzle over the cake, then top with slivers of stem ginger. This cake is best stored for 3-4 days before eating. It keeps well for 2 weeks and freezes beautifully.