31 lines
1 KiB
Markdown
31 lines
1 KiB
Markdown
# Black sticky gingerbread
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### Ingredients
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* 225 grams butter
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* 225 grams soft dark brown sugar
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* 225 grams black treacle
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* 290 milliliters milk
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* 340 grams plain flour
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* 2 teaspoons ground ginger
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* 1 tablespoons ground cinnamon
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* 2 teaspoons bicarbonate of soda
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* 2 pieces eggs, at room temperature
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* 2 pieces eggs, beaten
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### Directions
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Heat the oven to 150C/Gas mark 2. Line the base and sides of a 20x30cm roasting tin with baking parchment.
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Melt the butter, sugar and treacle in a saucepan. Pour in the milk, and leave to cool to room temperature.
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Sift the flour with the ginger, cinnamon, and bicarbonate of soda, then stir in the melted mixture and the beaten eggs. Stir well and pour into the prepared tin.
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Bake for about 1 hour, covering the top with greaseproof paper after 45 minutes. It is cooked when a skewer inserted into the centre comes out clean.
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When the gingerbread is cold, cut into fingers and store in an airtight container.
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### Meta
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author: Leith's Baking Bible
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tags: Cakes and Biscuits
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