Bake Sticky Gingerbread
Edited by Pia Marie Villamante, Robbi, Lynn, Eng and 2 others
Have napkins on hand when you serve this tea-time treat, as fingers will get gloriously sticky.
Gingerbread is a sweetened flavored food which uses honey or treacle instead of plain sugar. Gingerbread differs and can be made in many different varieties, ranging from spongy, moist cake to ginger biscuits, or what Americans call cookies.
This is best served for special occasions like holidays. Here are some steps to make a sticky gingerbread.
- 1Butter or margarine, for greasing
- 51/2 teaspoon bicarbonate of soda
- 72 tablespoons golden syrup
- 85/8 cup soft dark brown sugar
- 96 tablespoons butter
- 101 egg
- 111 tablespoon milk
- 121 tablespoon orange juice
- 132 pieces stem ginger, finely chopped
- 141/2 cup sultanas
- 155 ready-to-eat dried apricots, chopped
- 163 tablespoons icing sugar
- 1Grease and line the base of a two-pound loaf tin with grease proof paper. Sift the flour, spices and bicarbonate of soda into a bowl.Preheat the oven to 160 degrees Celsius or 325 degrees Fahrenheit.
- 2Place the treacle, syrup, sugar and butter in a pan and heat gently, until the butter has melted.
- 3In a separate small bowl, beat together the egg, milk and orange juice.
- 4Spoon into the prepared tin and level the top. Bake in the oven for about 50 minutes, or until the gingerbread is well risen and a skewer pierced through the center comes out clean.Add the syrup mixture, egg mixture, chopped ginger, sultanas and apricots to the dry ingredients and stir well.
- 5Beat the icing sugar and lemon juice in a bowl until smooth. Drizzle the icing over the top of the gingerbread, then leave to set.Remove the gingerbread from the oven, and leave to cool in the tin.
Categories : Desserts
Recent edits by: Rob, Eng, Lynn