Lyle's Oh-So Sticky Gingerbread
- 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
Bake some glorious sticky gingerbread:
- 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.
- 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.
- 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.
- 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.
- Leave in the tin for a little, then pop on a wire rack to cool completely. Lose the paper, and you're done.
Store it in the cupboard - or cut into thick slices, serve with butter and enjoy straight away.