Old-fashioned gingerbread is the perfect treat to keep on hand.
It’s a perfect balance, it’s dark and gingery enough to please the even most serious gingerbread aficionados yet also mild enough for young children to enjoy. My young nephew loves it.
The best part is that it’s incredibly quick and easy to make, there’s no fancy mixers required as its all done by hand.
preparation time: under 30 mins (1 Traybake or 15 cupcakes)Cooking time: Traybake 35-40 mins Cupcakes 18 mins
- 200g/7oz Self-Raising Flour
- 200g/7oz Sugar (100g Dark Brown, 100g Caster)
- 2 Tbsp Ground Ginger (this can be varied, to suit taste)
- 1 tsp bicarbonate of Soda
- 55g/2oz Margarine, plus extra for greasing
- 1 Large egg, beaten
- 1 Tbsp Golden Syrup
- 1 Tbsp Black Treacle
- 240ml/9fl oz hot water
- Grated zest from 1 medium orange
- 1tsp Cinnamon powder
- Preheat the oven to 180C/160C fan/350FGas 4. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper, or line a muffin pan with paper cases.
- 1. Mix the flour, sugars, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs
2. Add the beaten egg, syrup, treacle and hot water and mix well with a spoon until all combined.
3. Pour the mixture into a jug (this makes its easier to fill the cases, if making cupcakes) fill the prepared tin and bake in the middle of the oven for 35-40 mins. If making cupcakes, fill the cases just over half full and bake in the centre of the oven for 18 mins.
4. When the cakes come out of the oven, they look dull and dry. To get them ‘Sticky’ as I believe gingerbread should be; Put them into a cake holder and cover, as soon as you take them out of the oven.
Doing this, when they are still hot essentially steams the cakes, making them shiny and Sticky.
Serving Suggestion: Serve with Hot Custard.