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Gingerbread (V)

ginger


If you can get your hands on molasses (which I can’t find in Germany), replace the syrup with molasses for an even darker, stickier version.

 

Makes a good 12 slices of cake

220g plain flour

1 tsp bicarbonate of soda

1 tsp ground ginger

5 lumps of stem ginger preserved in syrup, finely chopped

125g butter or margarine

100g soft dark brown sugar

2 eggs

300g golden syrup

a little water (20-30ml)

 

Line and butter a loaf tin and preheat the oven to 160°C.

 

Cream the butter and sugar together, then beat in the eggs and the syrup. Add the flour, bicarb of soda, dried ginger and preserved ginger and mix well. Add just enough water for a thick pouring consistency.

 

Pour into the tin and bake for around 1 hour, or a little more until lightly risen, browned on the top and a skewer inserted comes out clean.

 

 

Turn out to cool on a rack.  Cut into sticky, crumbly slices and serve. It is very good just as it is, but a little crème fraîche, or even buttercream icing goes well.


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