What a rainy day it is in Cambridge today, so a perfect time to bake some nice thick gingerbread. The smell is amazing. This gingerbread is a traditional recipe which uses Black Treacle, so it’s not for the faint hearted, but don’t despiar if you want a lighter taste use golden syrup instead.
What you need:
680g Plain Flour
450g Black Treacle
50ml Evaporated Milk (warm)
110g Brown Sugar
3 tbsp Ground Ginger
1 tbsp Cinnamon (You could use Allspice instead, but I am not a fan)
3/4 tsp Bicarbonate of Soda
Preheat the oven at 160C.
Put sieve the flour into a basin, with the sugar, ginger and cinnamon, mix together. Then warm the butter and add it to the centre of the mixture followed by the treacle. Beat this dark sticky mixture together, trapping air. Now add the warm evaporated milk, with the the bicarbonate of soda dissolved In and vigourously beat into a smooth cake batter with the whisked eggs. Pour the mixture into a cake tin. Then bake for 1h20mins or until risen and crusty brown on top. When you take out of the oven leave in the tin for 15mins and then transfer to cooling tray.
Yummy you can then slice and eat with a little butter or custard with a nice cup of tea!