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    Three-spiced Gingerbread

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    Three-spiced Gingerbread

    This rich, sticky gingerbread tastes even better if kept for up to a week. It is lovely for tea, or try it as a winter dessert with baked apples - just core them and stuff with raisins, almonds, butter, sugar and cinnamon.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 1½ hours, plus cooling
    • Total time: 2 hours, plus cooling 60 minutes 60 minutes

    Makes: Makes 1 loaf (10 slices)


    • 200g butter
    • 200g light brown soft sugar
    • 200g black treacle
    • 200g golden syrup
    • 2 medium eggs
    • 100ml crème fraîche
    • 400g self raising flour
    • ¼ tsp salt
    • 1 tbsp ground ginger
    • ¼ tsp ground black pepper
    • 1 tsp ground allspice
    • 1 tsp ground cinnamon


    1. Place the butter, sugar, treacle and syrup in a pan and allow to melt over a low heat. Mix well and leave to cool.
    2. Preheat the oven to 150°C, gas mark 2. Line a 1kg loaf tin with baking parchment, making sure the paper is 5cm higher than the sides of the tin as the mixture will rise quite a bit.
    3. Whisk the eggs and crème fraîche in a bowl, then beat into the syrup mixture. Sift the flour, salt and spices into a clean bowl, then stir in the syrup mixture. Tip into the loaf tin and place on a baking sheet.
    4. Bake for 1 hour 20 minutes until glossy and firm and the cake springs back when gently pressed with a finger; don't worry if it sinks slightly. Allow to rest for 5 minutes, then turn out onto a wire rack. Leave to cool. Wrap in greaseproof paper and store in an airtight container for up to 1 week. Serve on its own or spread with butter.

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