One of our favorite tea-time treats, we are always happy to try a new recipe for gingerbread. This one is just right — it’s delightfully sticky without being heavy, and bursting with ginger flavor. Both fresh and ground ginger are used here along with cinnamon and clove, and the mingling of spices yields a lovely, homey aroma that will entice anyone to your kitchen. Put on the kettle, it’s time for tea!
5½ oz. softened butter (11 tbs.)
5 fl. oz. golden syrup
5 fl. oz. black treacle or molasses
4½ oz. dark muscovado sugar (2/3 cup)
2 tsp. finely grated fresh ginger
1 tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. baking soda dissolved in 2 tbs. warm water
1 cup full-fat milk
2 eggs, beaten
10½ oz. all-purpose flour (2½ cups)
Heat the oven to 325°F and line a 8″ x 11″ baking pan with parchment.
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh ginger, and the spices. Take off the heat and add the milk, eggs, and dissolved baking soda with its water. Beat in the flour until well mixed and pour into the prepared pan.
Bake for 45-55 minutes, or until risen and firm on top. Transfer to a wire rack and cool before cutting into squares. Sprinkle with confectioner’s sugar, if you wish.