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Moist Tacky Gingerbread

chef.alexande's picture
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Ingredients
  Plain flour 175 Gram
  Baking powder 2 Teaspoon
  Ground ginger 2 Teaspoon
  Mixed spice 1⁄2 Teaspoon
  Salt 1 Pinch
  Butter 50 Gram
  Brown sugar 50 Gram
  Black treacle 15 Milliliter
  Golden syrup 15 Milliliter
  Bicarbonate of soda 1 Teaspoon
  Warm milk 225 Milliliter
  Eggs 2 , beaten
  Stem ginger 40 Gram, finely chopped
Directions

MAKING
1) First grease an 8-inch square tin and then line it with a greased greaseproof paper.
2) Into a bowl, sieve together the flour, baking powder, spices and salt.
3) Cream the butter along with the sugar and treacle and syrup. Beat properly.
4) In the milk, dissolve the bicarbonate of soda and stir the mixture into the creamed mixture with the beaten eggs, ginger and flour.
5) Beat properly and pour the mixture into the prepared tin.
6) In a warm oven, bake for about 50 minutes, till the preparation has risen well.
7) Allow to cool in the tin.
8) In order to freeze, wrap in foil, seal, label and freeze.

SERVING
9) Unwrap the preparation and thaw for about 4 hours at room temperature. Ice with lemon icing, if desired.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Preparation Time: 
35 Minutes
Cook Time: 
50 Minutes
Ready In: 
85 Minutes
Servings: 
6

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