Gingerbread
A tasty ginger "cake" which goes equally well with a cup of tea or in a bowl with custard
Ingredients
Dry Ingredients
- 225 g self-raising flour
- 2 tsp ground ginger
- A pinch of salt
Wet and warm ingredients
- 85 g butter or margarine
- 60 g demerara sugar
- Two or more good sized teaspoons of golden syrup optional
Wet and cold ingredients
- 1 egg
- 75 ml pint milk
Instructions
Preparatory tasks
- Preheat the oven to 160 C
- Line a 9in x 9in baking tin with greaseproof paper
- Measure and sift the flour into a mixing bowl
- Add the ground ginger and salt with the flour
Cooking
- Melt the butter in a saucepan over a gentle heat
- Add the sugar and stir until dissolved
- Add the golden syrup if desired
Mixing
- Measure the milk into a jug
- Crack the egg into the milk and briefly whisk together
- Add the milk/egg mixture to the mixing bowl
- Add the warm butter/sugar/syrup mix to the mixing bowl
- Immediately whisk together until fully combined
Baking
- Pour the mixture into the prepared baking tin
- Allow it to settle for a couple of minutes
- Bake on the middle shelf for 40-45 minutes
- Remove from oven and leave to cool on a wire rack