Sticky Gingerbread

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.