Written by alison
Makes 20 squares (apparently! )
150g unsalted butter
125g muscovado sugar
200g golden syrup
200g black treacle or molasses
2 teaspoons finely grated fresh ginger
1 teaspoon ground gingr
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
250ml full fat milk
2 large eggs, beaten to mix
1 teaspoon bicarbonate of soda dissolved in 30ml water
300g plain flour
Pre heat oven to 170C / 150C fan / 325F/ gas 3
Line a roasting tin or oven proof dish (30cm x 20cm x 5cm)with baking parchment
In a saucepan, melt the butter over a low heat, with the sugar, syrup, treacle, fresh ginger, ground ginger, cinnamon and cloves
Take off the heat, add the milk, eggs and dissolved bicarb.
Measure the flour into a large bowl and pour the liquid ingredients, beating until well mixed. It is a very liquid batter, so don't worry.
Pour into the prepared tin and bake for 45 - 60 minsuntil risen and firm on top.
Do not overcook, as it is nicer a little stickier.
Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares.