Ginger Bread
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recipe by Euan Brown
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- Total Time
- 2hrs 15mins
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- Serves
- 10
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- Calories
- 223
Sticky gingerbread cake. For best results after baking store it somewhere cool and airtight and leave for 1-2 days before eating.
recipe updated Mar 1, 2022
Ingredients
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- Milk
- 150 ml
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- Dark brown sugar
- 115 g
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- Unsalted butter
- 115 g
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- Treacle
- 120 ml
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- Self raising flour
- 225 g
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- Ground cinnamon
- ½ teaspoon
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- Mixed spice
- ½ teaspoon
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- Ground ginger
- 1 ½ tablespoons
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- Egg
- 1
Tools
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Oven
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Wooden spoon
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Cooling rack
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Stove
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Saucepan
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Loaf pan - 8 x 4 x 2.5"
Step preview
- Pre-heat oven - 180°C, middle rack
- Grease the loaf pan
- Add milk, dark brown sugar, unsalted butter and treacle to a clean saucepan
- Melt slowly until completely melted and turn off heat
- Add self raising flour, ground cinnamon, mixed spice and ground ginger to the saucepan
- Beat well until smooth
- Add egg and beat well until smooth
- Pour the dough into loaf pan
- Bake - 1 hr, 160°C
- Remove and let cool - 15 min
- Transfer onto cooling rack until completely cool
- Store in plastic container