Lyle’s Oh-So Sticky Gingerbread Recipe

Name: Lyle’s Oh-So Sticky Gingerbread Recipe
Yield: 5 to 10
Ingredients: 225 g Plain flour; 1 tsp Mixed spice; 1 tbsp Ginger; 1 tsp Bicarbonate soda; 0.5 tsp Pinch fine table salt; 125 g Balls of stem ginger in syrup, finely chopped; 1 Egg; 285 ml Full fat milk; 95 g Unsalted butter, softened; 110 g Lyle’s Golden Syrup Tin; 95 g Lyle’s Black Treacle; 95 g Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

Rating 5.0

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Prep

25 mins

Bake

65-70 mins

Serves

5 to 10

Difficulty

Medium

About

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!

made using

Lyle’s Golden Syrup Tin

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Medium Gingerbread Cakes And Cupcakes Breads & Muffins 5 to 10 1-2 hours

Instructions

Ingredients

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Sticky Gingerbread Recipe

How To Make Sticky Ginger Loaf

Mouthwateringly Sticky Ginger Loaf

Step 1

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?

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Leave in the tin for a little, then pop on a wire rack to cool completely. Lose the paper, and you're done.