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