I love gingerbread, but I have never tried making it before (until now!). It turned out to be quite a dense cake, but nonetheless tasty and really good with yoghurt or custard! I had made it for a Dove Pink Ribbon morning tea I was hosting to raise funds for the Breast Cancer Foundation, and it was å successful, enjoyable morning/afternoon/whole day event!
This recipe comes from my book "All Things Nice" with Jo Seagar.
1/2 cup white sugar
1 cup treacle
1/2 cup milk
3 cups flour
1 1/4 tsp baking soda
1 heaped Tbsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves
I am lucky that my flatmate has a coffee grinder - which is perfect for grinding up fresh spices. I buy cinnamon sticks and just grind them in the coffee grinder, which gives it a wonderful fresh taste and smell. I do the same with cloves.
Preheat the oven to 160 degrees C. Line a 23cm square cake tin or small roasting dish with baking paper (I just used a round cake tin and greased it and dusted it with flour).
Heat the butter, sugar and treacle together in a saucepan until butter is just melted.
Remove the pan from the heat and stir in the milk. Cool slightly.
Sift the dry ingredients into a bowl. Make a well in the centre and tip in the liquid ingredients. Mix quickly without overmixing.
Pile the mixture into the prepared tin and bake for 45-60 minutes until the gingerbread is nicely risen and a skewer inserted into the centre comes out clean.
Cool in the tin for 10-15 minutes before tipping out onto a cake rack. Dust with icing sugar to serve.