You want sticky ginger cake with a nice cup of tea, but was left disappointed in the store-bought varieties? If so, you will appreciate that this particular recipe is both easy to prepare and cook, and the result is wonderfully satisfying.
You can bake gingerbread in one of two ways, depending on who it is for.
You can use either two greased and lined tins roam (or ready made coverings as it is much easier) or use a greased and lined deep 18cm round tin. The cost is the same for both methods, but the cooking time is slightly different. The 2 baking takes about 50 minutes and the deep tin takes about 1 hour.
1. Preheat the oven to convection ovens 180c/160c / 4 gas. 2. Grease tin and line of your choice (s). 3. Make sure the oven rack in the middle of the furnace to make sure the gingerbread is baked evenly.
Elements
Self-rising flour 8oz/225g 1 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 tsp mixed spice 4oz/125g diced butter (plus extra for greasing the tins) 4oz/125g Muscavado dark sugar 4oz/125g black honey 4oz/125g golden syrup 9 FL oz/250ml whole milk 3oz/85g specific stem ginger, finely grated 1 egg
Way
Sift flour, baking powder and all the dry spices in a large bowl. Do not be tempted not to sift the flour and soda will be staying in the bushes and not spread on the cake.
Add butter and rub it into flour mixture with your hands until it looks like breadcrumbs.
Muscavado Put sugar, syrup, syrup and milk in a large pan and put it up on a low heat, stirring until sugar is dissolved, then reduce heat and heat until just below boiling point, so it is not sugars burn or it is bitter, remove from heat.
Mix the grated ginger to flour mixture thoroughly coating them well.
Pour syrup mix well with flour mixture (in this bubble because soda mix), stirring as you go and mix with a wooden spoon.
Break the egg mixture and beat well.
Pour the ginger mixture into the prepared cake tin (s)
Bake for 50 minutes and check by pushing a clean stick until middle of cake comes out clean.
When cooked leave it in the tin (s) from then until cool.
Keep the cake (s) in the newspaper that you baked them, but put both a clean presentation, the cake (s) held for about 2 weeks if placed in a container that job wind or if you want you can freezing by wrapping it in wax paper and then plastic bags of food or large, will keep well for about a month.
If you and your family and friends have tried this delicious gingerbread recipe, chances are it will not be long and you make yourself will quickly find another!
You can bake gingerbread in one of two ways, depending on who it is for.
You can use either two greased and lined tins roam (or ready made coverings as it is much easier) or use a greased and lined deep 18cm round tin. The cost is the same for both methods, but the cooking time is slightly different. The 2 baking takes about 50 minutes and the deep tin takes about 1 hour.
1. Preheat the oven to convection ovens 180c/160c / 4 gas. 2. Grease tin and line of your choice (s). 3. Make sure the oven rack in the middle of the furnace to make sure the gingerbread is baked evenly.
Elements
Self-rising flour 8oz/225g 1 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1 tsp mixed spice 4oz/125g diced butter (plus extra for greasing the tins) 4oz/125g Muscavado dark sugar 4oz/125g black honey 4oz/125g golden syrup 9 FL oz/250ml whole milk 3oz/85g specific stem ginger, finely grated 1 egg
Way
Sift flour, baking powder and all the dry spices in a large bowl. Do not be tempted not to sift the flour and soda will be staying in the bushes and not spread on the cake.
Add butter and rub it into flour mixture with your hands until it looks like breadcrumbs.
Muscavado Put sugar, syrup, syrup and milk in a large pan and put it up on a low heat, stirring until sugar is dissolved, then reduce heat and heat until just below boiling point, so it is not sugars burn or it is bitter, remove from heat.
Mix the grated ginger to flour mixture thoroughly coating them well.
Pour syrup mix well with flour mixture (in this bubble because soda mix), stirring as you go and mix with a wooden spoon.
Break the egg mixture and beat well.
Pour the ginger mixture into the prepared cake tin (s)
Bake for 50 minutes and check by pushing a clean stick until middle of cake comes out clean.
When cooked leave it in the tin (s) from then until cool.
Keep the cake (s) in the newspaper that you baked them, but put both a clean presentation, the cake (s) held for about 2 weeks if placed in a container that job wind or if you want you can freezing by wrapping it in wax paper and then plastic bags of food or large, will keep well for about a month.
If you and your family and friends have tried this delicious gingerbread recipe, chances are it will not be long and you make yourself will quickly find another!
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