Sticky Gingerbread Recipe

Sticky Gingerbread Recipe

275 g/10 oz/2½ cups plain (all-purpose) flour

10 ml/2 teaspoons ground cinnamon

5 ml/1 teaspoon bicarbonate of soda (baking soda)

100 g/4 oz/½ cup butter or margarine

175 g/6 oz/½ cup golden (light corn) syrup

175 g/6 oz/½ cup black treacle (molasses)

100 g/4 oz/½ cup soft brown sugar

2 eggs, beaten

150 ml/¼ pt hot water

Method:

Mix together the flour, cinnamon and bicarbonate of soda. Melt the butter or margarine with the syrup, treacle and sugar and pour into the dry ingredients. Add the eggs and water and mix well. Pour into a greased and lined 25 cm/10 in square cake tin (pan). Bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 40-45 minutes until well risen and springy to the touch.