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    Sticky gingerbread

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    Sticky gingerbread

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 16


    For the cake 

    100g unsalted butter, plus extra for greasing
    100ml single cream
    100g dark brown soft sugar
    100g golden syrup
    100g treacle
    2 large eggs
    200g plain flour
    1 tsp baking powder
    1½ tbsp ground ginger
    1 tsp ground cinnamon
    3 knobs stem ginger in syrup, 1½ finely chopped and 1½ roughly chopped

    For the ginger glaze 

    3 tbsp stem ginger syrup
    3 tbsp ginger wine
    3 tbsp caster sugar
    1 tbsp golden syrup


    1. Preheat the oven to 180°C, gas mark 4. Grease a 21cm x 21cm cake tin and line with baking parchment. To make the cake, put the butter, cream, dark brown sugar, golden syrup and treacle in a saucepan and melt over a gentle heat until the sugar has dissolved.

    2. Pour this mixture into a bowl, allow to cool for 5 minutes, then beat in the eggs one at a time. Fold in the flour, baking powder and spices until you have a smooth batter, then stir through the finely chopped stem ginger.

    3. Tip into the cake tin and scatter over the roughly chopped stem ginger. Bake for 35–40 minutes, until a skewer inserted into the centre comes out clean.

    4. If making the glaze, heat all the ingredients in a small saucepan with 4 tbsp water; simmer for 5 minutes, until reduced and syrupy. Prick holes all over the cake with a skewer or fork, then pour over the warm syrup.

    5. Allow the cake to cool to room temperature in the tin set on a wire rack, slicing into squares to serve.

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