Sticky Gingerbread

Sticky Gingerbread

Serves 8-10

350g (2 1/3 cups) plain flour
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/8 whole nutmeg, freshly grated
1/4 teaspoon white pepper
1 teaspoon bicarbonate of soda
4 tablespoons milk
175g black treacle
175g golden syrup
175g dark brown soft sugar
175g butter
2 eggs, lightly beaten

1. Preheat oven to 170°C (conventional). Grease a 20cm-square, 6-cm deep cake tin. Line with non-stick baking paper.
2. Sift the flour, spices and pepper into a large bowl. Set aside.
3. Mix the bicarbonate of soda with the milk. Set aside.
4. Gently heat the treacle, golden syrup, sugar, butter and 150ml water in a saucepan over low heat, stirring occasionally, until melted and well blended; do not allow to boil.
5. Add syrup mixture to flour and spices and beat vigorously with a wooden spoon. When the mixture is smooth, beat in the eggs, a little at a time, then the bicarbonate of soda and milk.
6. Pour mixture into prepared tin and bake for 75-90 minutes, until the cake is well risen, firm to the touch and has shrunk away slightly from the sides of the tin. Turn out onto a wire rack after 5 minutes. If possible, leave the cooled cake in an airtight container for 24 hours before eating. Serve in thick slices spread with butter.

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