Sticky Black Gingerbread
|Recipe Supplied by: MTA|
Serves: 5 People
350g plain flour
2 teaspns bicarbonate of soda
2 teaspns ground ginger
2 teaspsns ground cinnamon
250g butter, softened and cut up into small pieces
250g soft dark brown sugar
125g golden syrup
125g black treacle
2 eggs, beaten
Line a microwave proof 1 litre loaf pan, or a square cake dish with greaseproof paper, grease well (or use a butter paper ? it doesn?t need greasing!)
Sieve together the flour, bicarbonate of soda and spices together in a bowl.
Place the butter, brown sugar, syrup and treacle into a 1 litre oven-proof bowl. Heat on HIGH power for 1 minute until the butter is melted.
Beat the milk and eggs together, then stir into the sugar mixture, lastly stir in the flour and spices until mixture is well combined.
Pour half the cake mixture into cooking dish. Cook for 6 ? 7 minutes on MEDIUM-HIGH power (650 watts), until mixture is cooked through. The top may still be a little soft and stickyat this time ? but a knife of skewer inserted into the centre should come out clean. Cover dish with a dinner plate and leave to stand for 10 minutes to complete it?s cooking time.
Cook the remaining cake mixture in the same way.
Leave to cool completely before cutting up into squares to serve.
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