This is a lovely, lightly spiced gingerbread recipe. It’s beautiful sliced with a cup of tea for a mid-afternoon snack, or serve in warm for a pudding with thick double cream or custard (or both!)
- 170g molasses
- 115g muscavado sugar
- 150ml semi-skimmed milk
- 85g wholemeal flour
- 85g plain flour
- 85g unsalted butter
- 55g rye flour
- 1tsp. bicarbonate of soda
- 1tsp. ground mixed spice
- 1tbsp. ground ginger
- 2 eggs
- Pinch of salt
- Preheat the oven to 160C/gas mark 3.
- Lightly grease and line the insides of a 900g loaf tin. Use baking parchment to make it easier to pop the gingerbread out when cooked.
- Heat the molasses, sugar and butter together in a heavy-bottomed saucepan. Heat until melted and well-blended. Stir it occasionally – not too often, or you’ll end up making something resembling fudge.
- Remove this from the heat and leave to one side to cool down a little.
- Sift all the flours, bicarb, salt, mixed spice and ginger together into a large bowl. Get rid of any bits of flour left in the sieve.
- Make a well with your hands in the centre of the flour. Pour in the warm molasses mixture. Mix the two together. Gently beat the eggs with the milk and pour this in, too. Give everything a final mix. Don’t worry at this stage at how runny the mixture is – it’s supposed to be!
- Bake this in the oven for between 1 hour and 1.5 hours, or until lightly browned and firm. Leave to cool as it will be far easier to take out of the tin.
If you want to warm this through, just pop it into the oven at the same temperature for about ten to fifteen minutes. It will be moist in the middle and perfectly delicious.