♥ Gingerbread ♥

Gingerbread, gingerbread, oh how I love thee!
I love thy stickiness . . . and thy spice.
A day with you is rather nice.



You smell so good
baking in my oven.
The thoughts of what's to come,
I'm a totally lovin . . .



Sliced into thick slabs,
and sitting on my plate.
You look so so yummy,
I almost can't wait!!



We must have syrup,
golden of course!
Can anything ever
be more . . . . moreish???



In goes my fork and
it's oh so yummy . . .
Just right to appease,
my oh-so-greedy tummy.



Run, run to the store,
just as fast as you can.
You must bake this today
if . . . you're a gingerbread fan!

(Ok, so a poet I ain't . . . but this is extremely good!)



*Gingerbread*
Makes one 9 inch square cake,
cutting into 12 to 16 pieces
Printable Recipe

Spicy and sticky and wonderful served at tea time. Also great in packed lunches and picnics. This is a good keeping cake that will last well for up to 3 weeks in an airtight tin. Serve, cut into slices with some warmed golden syrup poured over top for a real taste treat!!

1 (16 ounces)pound plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
6 ounces butter
6 ounces soft light brown sugar
6 ounces black treacle
6 ounces golden syrup
1 large egg, beaten
10 fluid ounces milk
warmed golden syrup to serve (optional)



Pre-heat the oven to 160*C/325*F. Butter a deep 9 inch square cake tin, and line with parchment paper. (You want it to be at least 3 inches deep if not 4) Butter the paper as well.

Sift the flour, baking powder, soda, ginger and spices into a deep bowl. Place the butter, sugar, treacle, and syrup into a saucepan and heat over low heat until the butter has melted and the sugar has dissolved. Set aside to cool for several minutes.

Beat the egg and milk together and then beat this into the cooled syrup mixture. Add all at once to the dry ingredients. Beat well using a wooden spoon until the mixture is smooth and glossy. Pour into the prepared tin.

Bake in the centre of the heated oven for 1 1/2 hours until well risen and just firm to the touch. A skewer inserted in the centre should come out clean. This results in a lovely sticky gingerbread. If you would like a firmer cake cook for an additional 15 minutes. Remove from the oven and allow the cake to cool in the tin. Once cold, remove from the tin and overwrap with foil. Place in an airtight tin for up to one week to allow the flavours to mature.

Serve cut into slabs and serve for tea, or with cream for a pudding. Extra warmed syrup is delicious poured over top.