Easy to make Gingerbread Traybake with the flavours of dark treacle, golden syrup and Ginger Spice. Serve on its own, spread with butter, or as a dessert with custard or cream. Will keep for two to three weeks if well wrapped and will improve with age.
350gramsself raising flour or350g plain (all purpose) flour adding 2 teaspoons of bicarbonate of soda
2tablespoonsground gingeror to taste
2eggsmedium sized lightly beaten
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Pre - Heat the oven to 170°C (Fan Assisted)
Put the butter, sugar, treacle and golden syrup into a medium sized pan to dissolve over a low heat. Occasionally giving it a gentle stir. Take off the heat and gently stir in the milk and leave to one side to cool.
Grease and line the base and sides of a 30cm x 20cm baking tin with baking parchment.
In a large bowl, sift in the flour, salt, and ginger. Note: If using plain flour add the Bicarbonate of soda too.
Make a well in the centre of the dry ingredients and add in the beaten eggs. Begin to stir the eggs, allowing the flour to draw in gently from the sides and incorporate into the eggs as you stir. Going in too heavy at this stage will create floury lumps.
As the mixture becomes thicker, add a little of the cooled melted butter and sugar mix to loosen it.
Continue stirring until all the flour has been incorporated and all the liquid ingredients have been added. Ensure there are no lumps of flour left in the mixture. If needed use a hand help mixer to make things easier.
Pour the batter into the prepared tin, allowing it to find its own level. Bake in the middle of the oven for about 40 – 45 mins or until baked. Check for doneness after around 40 mins. TIP: Don’t be tempted to open the oven too early or the cake will sink in the middle.
To test if the cake is done, insert a cake skewer into the centre of the cake, it should come out clean. If needed return to the oven for a few more minutes and test again.
When the Ginger cake is baked remove the tin from the oven and leave to cool a little before turning out onto a wire rack to cool completely before cutting into squares. If you try to slice it while still hot from the oven, it is likely the squares will crumble.
Like Yorkshire Parkin, Ginger Cake will keep for up to 2 – 3 weeks if well wrapped and in an airtight container and often improves with keeping. It freezes well too.Ground Ginger - If you like the Taste of Ginger, use the full amount or tone it done to your tastes. Or as mentioned above, add a mix of Ginger and Cinnamon.If you like a mix of ground Cinnamon as well as Ginger, replace half a tablespoon of the ground Ginger with 2 teaspoons of Ground Cinnamon.