12 oz plain flour
2 level tsp ground ginger
2 level tsp ground cinnamon
8 oz butter
8 oz soft brown sugar
4 oz syrup
4 oz treacle
½ pint warm milk (1 min in m/wave)
2 level tsp bicarb of soda
2 eggs - beaten
Heat the oven to 160ºC/325ºF/GM3.
1. Grease and line a deep baking tray (eg a roasting tin) measuring approx 8" x 11". Hold the paper to the edges of the tray with mini bulldog clips. (I learnt that from watching Martha Stewart on the telly over the Christmas period. It's a genius idea which works really well. The paper no longer falls into the cake mix!)
2. Sieve flour and spices into a large bowl.
3. Melt the sugar, syrup, butter and treacle in a large saucepan.
4. Pour into the bowl with the dry ingredients and stir to combine.
5. Mix the warm milk with the bicarb and stir into the flour mixture.
6. Stir in the eggs.
As you can see the mixture is very wet. It's meant to be!
7. Pour into the baking tray.
8. Bake for 1 hour until a skewer pushed into the gingerbread comes out clean.
9. Cool. Cut into either big squares or slices.
It allegedly improves with keeping but mine never gets a chance to improve as it's always eaten really quickly.