Sticky Gingerbread

Sit by the fire and devour these indulgent treats!

Ingredients


  • 175 g butter
  • 200 g golden syrup
  • 200 g black treacle
  • 125 g dark muscavado sugar
  • 15 g finely grated ginger
  • 2 tsp powdered ginger
  • 0.50 tsp rose petals
  • 0.25 nutmeg
  • 1 vanilla pod
  • 2 pods green cardamom (seeds only)
  • 200 g full-fat milk
  • 2 eggs (beaten)
  • 1 tsp bicarbonate of soda (dissolved in 2 tablespoons warmish water)
  • 300 g self-raising flour
  • 175 g bramley apples (peeled, cored, chopped and stewed in a tablespoon of water)
  • 110 g stem ginger (finely chopped or blitzed)

Method

  1. First, preheat your oven to 170°C (Gas 3).
  2. Take a baking tray or ovenproof dish measuring about 30cm x 20cm x 5cm, line and butter it with baking parchment
  3. Next, take a heavy bottomed saucepan, place on a lowish heat, add the butter, muscavado sugar, syrup, treacle, fresh ginger, the spices mix and stir to combine.
  4. Stirring occasionally, cook until everything’s melted and mixed together
  5. Then take the pan off the heat, add the milk, eggs and dissolved bicarbonate of soda water and stir to only just combine everything
  6. Next, sift the flour into a large mixing bowl, then gently pour in the contents of the pan, beating the mixture until it’s completely combined.
  7. Don’t worry if it looks a little runny, it’s all good!
  8. Fold in the apple puree and stem ginger.
  9. Pour the runny, gingery mix into your tray and bake for about 45–60 minutes until cooked.
  10. N.B. The mix is cooked when firm to the touch on top with still a little wobble in its body. If you stick a knitting needle into the centre of the ‘cake’, it should come out with some batter on it, not raw but just cooked.
  11. Pop the tin onto a wire rack and allow the gingerbread to cool in its tin before cutting or slicing, as you wish.
  12. Serve with lightly whipped cream or Grand Marnier cream…..beautiful, indulgent, decadent and differently gorgeous!!

Notes:

Arun's tips: Make 5 times the recipe for the spice blend and store in an airtight container – to use in future recipes. Make a couple of batches of the gingerbread, it freezes perfectly. Use the sponge as a base for a delicious trifle. This recipe works equally as well with Gluten Free flour for a coeliac friendly version.





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