Lyle's Oh-So Sticky Gingerbread

Lyle's Oh-So Sticky Gingerbread Recipe

Great straight from the oven, this cake will also mature nicely for a few days in the cupboard. Perfect to whip out when guests drop by unannounced!

Serves

8

PREP TIME

25 minutes

COOK TIME

65-70 minutes

INGREDIENTS

  • 225g (8oz) plain flour
  • 1 rounded tsp mixed spice
  • 1 rounded tbsp ground ginger
  • 1½ rounded tsp bicarbonate of soda
  • ½ level tsp salt
  • 125g (4½oz) stem ginger, drained of syrup, finely chopped
  • 1 medium egg, at room temperature
  • 285ml (10½floz) full fat milk
  • 95g (3½oz) unsalted butter, softened
  • 110g (4oz) Lyle's Golden Syrup
  • 95g (3½oz) Lyle's Black Treacle
  • 95g (3½oz) Tate & Lyle Fairtrade Dark Soft Brown Sugar
  • Unsalted butter, to serve, optional

INSTRUCTIONS

How To Make Sticky Ginger Loaf

Mouthwateringly Sticky Ginger Loaf

This sticky gingerbread recipe yields light and fluffy gingerbread that’s rich, warming and perfect for a cold winter’s evening. Thanks to the inclusion of Lyle's Golden Syrup, Lyle's Black Treacle, and Tate and Lyle’s Fairtrade Dark Soft Brown Sugar, you can rest assured that you’re using every family’s favourite flavours to great effect. Why not gift this cake to family and/or friends at Christmastime?

To bake some gloriously sticky gingerbread, follow these 5 simple steps:

  1. Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you sift the flour, spices, bicarbonate of soda and salt together in a bowl. Add the stem ginger and toss to coat.
  2. Beat the egg and milk together, then combine the butter, Lyle's Golden Syrup, Lyle's Black Treacle and Dark Soft Brown Sugar together in a small pan. Set over a low heat and stir from time to time until the butter has melted and the sugar has dissolved.
  3. Pour this mixture into the flour, followed by the egg and milk and beat vigorously with a wooden spoon - you are looking to make a smooth batter.
  4. Pour into a 900g (2lb) loaf tin (lined, or greased and the base lined with parchment). Bake on the middle shelf for 30 minutes, then cover with a sheet of foil to stop it from over-browning and cook for a further 30 minutes. The gingerbread is ready when well risen, it feels springy and when a fine skewer inserted in the centre comes out clean.
  5. Leave in the tin for a little, then pop on a wire rack to cool completely. Lose the paper, and you're done.

CHEF'S TIP

  • Store your gingerbread in the cupboard – or, if you know it won’t last that long, cut into thick slices, serve with butter and enjoy it straight away!
  • This scrumptious sticky gingerbread loaf goes great with single cream, and even better with double cream!
  • Be sure to leave the cake in the tin for a bit before removing it to cool, during this time it becomes a little stickier.