Sticky Gingerbread

110g/4oz Stork margarine

110g/4oz  soft brown sugar

225g/8oz  golden syrup

¼pint Roskilly’s whole milk

1  large egg

225g/8oz Glebe Farm plain flour

3 – 4 level teaspoonsful ground ginger Sieved

1 level teaspoonful Doves bicarbonate soda together

2 –3 pieces Stem ginger in syrup – finely chopped – optional


Pre-heat the oven to 300°F/150°C/Gas 2) & line a 7” cake tin.

Melt the margarine, sugar, syrup & milk in a saucepan over a low heat stirring all the time (do not allow the mixture to become too hot).

Remove from heat & cool to lukewarm.  Add this to the dry ingredients with the beaten egg & chopped stem ginger.  Mix together until smooth.  Pour into prepared cake tin.  Bake in pre-heated oven for 1¼ to 1½ hours – test before removing from oven.  Leave in tin for 2 –3 minutes.  Turn out of tin, remove paper & cool.


Gingerbread should be a rich brown colour with a moist, rather open texture, well risen with a flat top.


Make ahead tip:- Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment & store in an air-tight container when cool. Sticky-ness of the cake improves with age!


Freeze ahead tip:  make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3-4 hours & cut into squares


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