Greedy, Greedy, Gingerbread….

That’s what gingerbread does to me…………Makes me very GREEDY!

This recipe just gets better as it ages……….Problem is, that you probably won’t have any left after a day!

And believe me, making double doesn’t make a bit of difference, it still goes!!

Tasty gingerbread

Not strictly a yeasty, we are giving it a place in the yeasty beastiness because it is simply scrumptious!!

In this recipe, I used molasses in it but I would normally use treacle which I think I prefer.

Both are exceptionally yumbo BUT my taste is more towards treacle.

However try both and decide……………Even an addition of raisins in this , is nice as well……….adds to the moistness.

SO LETS GET BEASTY!!

What do you need?

Self control not to scoff this all before it is cooled………

4 cups of flour

1 tbsp ginger

1tsp cloves

1 tsp nutmeg

1 tbsp cinnamon

1 tsp salt

1 tbsp baking powder

1 tsp baking soda

2 eggs

300 mls milk

200 grams of butter

6 tbsp of Molasses (or 8 of treacle) I used unsweetened black strap.

6 tbsp golden syrup

1 cup of brown sugar

3/4 cup of muscovado sugar (or use just brown sugar)

1/4 cup milk

melt the butter, sugars and syrups…..

Place butter, milk, sugars, molasses and golden syrup in saucepan .

Gently bring to slow simmer, remove from heat and allow to cool.

Put all dry ingredients, flour, salt, spices, baking powder into a bowl.

In a separate bowl, mix together eggs.

Gently warm 1/4 cup of milk and stir in baking soda.

When butter, sugar and syrup mix is cool, add in eggs and milky soda mix.

Combine wet ingredients well and add to dry mix, making sure all ingredients are mixed through well.

ready……

Pour into well-greased and lined baking pan.

Bake at 175 celsius for 50-65 minutes, depending on your oven.

I use the spring back or slight insertion of a skewer to see if its ready:)

Allow to cool in the pan for 30 mins and then turn out if you wish onto a rack.

You can ice this with a lemon or a lime glaze which really sets off the ginger taste.

Even a chocolate icing is ok but I think the lemon is best.

I usually leave it plain as it really does speak for itself but it is versatile and you can play around with it.

Enjoy, Enjoy, Enjoy!!

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