This sticky gingerbread will taste even better if you can cook it a couple of days
in advance, then store in an airtight tin.
1 hour 15 minutes, plus cooling
1 hour 30 minutes, plus cooling
100g black treacle
200g golden syrup
100g dark brown muscavado sugar
200g self-raising flour
2 tsp Cooks’ Ingredients Ground Ginger
½ tsp Cooks’ Ingredients Ground Cinnamon
1 tsp bicarbonate of soda
100g Medium Oatmeal
1 egg, beaten
6 tbsp whole milk
Preheat the oven to 150°C, gas mark 2. Grease and line a 20cm square cake tin with baking parchment. Heat the butter in a saucepan with the black treacle, golden syrup and sugar over a low heat until it has all melted together. Remove from the heat and allow to cool slightly.
Sieve the flour with the ginger, cinnamon and bicarbonate of soda into a large mixing bowl, then stir in the oatmeal. Make a well in the centre and gradually add the cooled syrup mixture, stirring and taking care that it doesn’t become lumpy. Then stir in the beaten egg and milk, until it resembles the consistency of thick batter. Pour into the prepared tin and cook for 1-1¼ hours, until just firm to the touch. Leave in the tin to cool completely and don't worry as it will sink in the middle as it cools. Remove from the tin and cut into pieces. Store in an airtight tin for 1-2 days (or up to a week, if you can wait that long!) before serving.
Glossary Items for this recipe
Bicarbonate of soda
Firm to the touch
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