This is an irresistible recipe for Gingerbread, one that made me actually like ginger flavours... because my favourite spirit is in the ingredients!
Give it a try and you won't look back!
200g golden syrup
125g dark brown sugar
2 tsp fresh ginger (optional, if you want extra flavour)
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp ground cloves (optional - ick!)
1 orange (zest and juice)
1 tsp bicarbonate of soda
300g plain flour
Icing sugar to dust
To begin with, preheat your oven to 170ºC and grease a 30×20 cm tray.
Start by making the liquid components – get a medium sized saucepan and put it on a medium heat on the hob. To the pan add your butter, sugar, golden syrup, treacle, and the fresh ginger. Heat the pan gently, allowing everything to melt slowly. Stir occasionally with a metal spoon.
Whilst that’s melting sift the dry ingredients into a bowl – that’s the plain flour and the ground spices – ensuring that there are no lumps, then gently combine. Zest the orange in on top of this.
Crack the eggs into a jug then whisk them together before adding the milk and the amaretto. Whisk until smooth.
One the syrup/butter mixture has melted, take it off the heat and add in the milk mixture (stirring constantly) and then finally the orange juice. Pout half into the dry ingredients and mix it in before adding the other half. The mixture will be very wet and runny, don’t worry, it’s meant to be.
Pour into your greased tray and put in the centre of the oven to bake. It should take between 45 and 55 minutes, depending on your oven. Cool and dust.
Let me know how you get on!
Lou @ 280 Bakes
Welcome to the 280 Bakes blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!