Sticky Gingerbread

Photo: Bigger Bolder Baking

Ingredients

• 330g plain flour
• 1 heaped teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 50g preserved ginger, chopped (optional)
• 170g brown sugar
• 125g butter
• 75g golden syrup
• 120g black treacle
• 1 egg
• 300ml milk
• 1 teaspoon bicarbonate of soda dissolved in a little milk

Method

Sift the dry ingredients into a large bowl, and stir in the preserved ginger. Warm the sugar, butter, golden syrup and black treacle in a small pan until dissolved; don't boil.

Beat the egg and milk together. Combine all the ingredients, including the bicarbonate of soda dissolved in a little of the milk; mix together until combined but don't beat.

Pour into a nonstick loaf tin (23cm long x 12-13cm wide x 7cm deep) lined with baking paper on the bottom. Bake in an oven preheated to 175°C (regular) for 1 1/2 hours. If the top starts to colour too quickly, drape a piece of aluminium foil loosely over the surface to deflect the heat. Cool in the tin for 10 minutes, then turn onto a cooling rack.