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Ingredients
- 4 oz (125g) dark muscovado sugar
- 6 oz (175g) golden syrup
- 3 1/2 oz (100g) butter
- 1/4 pint (150ml) milk
- 2 eggs, beaten
- 9 oz (275g) plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
Details
Preparation
Step 1
1. Put the sugar, syrup and butter into a saucepan and heat together, stirring occasionally, until the butter has melted. LEave to cool for 10 minutes.
2. Lift the bread pan out of the bread machine and fit the kneader blade. Add the milk and eggs, pour in the syrup mixture, then spoon the remaining ingredients on top.
3. Insert the pan into the bread machine. Shut the lid and set to cake. Press start after about 5 minutes, check on the mixture and scrape douwn the sides of the pan and into the corners with a plastic spatula if necessary.
4. Because programme times vary, test the cake after 1 hour 40 minutes by inserting a skewer into the centre; it if comes out cleanly the gingerbread is ready. Lift the pan out of the machine using oven gloves, loosen the sides with a plastic spatula and turn it out on to a wire rack to cool. If the skewer is sticky cook for 10 minutes more or leave in the machine on the keep warm facility.
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