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Milly's Gingerbread

Milly's Gingerbread

INGREDIENTS

225g butter
225g soft brown sugar
225g black treacle
290mls milk
340g plain flour
1 tbsp ground ginger
1 tbsp ground cinnamon
2 tsp baking soda
2 eggs, at room temperature

METHOD

Heat oven to 160C. Grease your bundt pan with Wilton Cake release, or, butter and flour. It is important that you pay lots of attention to this as you don't want your cake to stick!

Melt butter, brown sugar and treacle over a medium heat, stirring, until the butter is melted and the sugar dissolved. Remove from the heat and add the milk. Cool to room temperature. When cooled, add beaten eggs and mix well. Sift flour, spices and soda into a large bowl. Add the wet mixture to the dry mixture and whisk to just combine - don't overmix.

Bake for about an hour or until skewer comes out clean. Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
Dust with icing sugar to serve.

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