I love gingerbread, actually we all do, even my son Jack, despite his usual distaste for anything other than bland, white food.
This recipe is from Tana Ramsay’s book, ‘Family Kitchen’
1tsp Ground Ginger
3tbsp Golden Syrup
125g/4 ½ oz Soft Dark Sugar
1 dessertspoon Grated Ginger
250ml/9 fl oz Full Fat Milk
2 Large Eggs
300g/9oz Plain Flour
1tsp Bread Soda, dissolved in 2tbsp warm water
* Pre heat the oven to 170C/325F/GM3
* Melt the butter in a medium-sized saucepan, add the cinnamon & ground ginger. Fry gently for a couple of minutes before adding the treacle, golden syrup, sugar & grated ginger
* While these are melting, mix together the milk and eggs, and put the flour in a separate large bowl.
* In a small cup, mix together the bread soda and warm water.
* When the butter mixture has melted, mix in the milk and eggs.
* Finally pour all of the wet ingredients, including the bread soda, over the flour and mix well with a balloon whisk.
* Divide the mix between two non stick, 2lb loaf tins and bake for 45 minutes.
Place on a wire rack to cool before slicing.
Don’t be put off by how wet this mixture is, it really does cook perfectly and it also freezes really well, so it makes sense to make the two loaves at a time.