Gingerbread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:

BM260 and BM366 program 6
Makes 1 large loaf

Method

  1. Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
  2. Add the milk and egg.
  3. Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the bread pan.

Note: Gingerbread is best left stored in an alright container for 24 hours before eating, to allow time for it to become sticky.

Tip
tsp = 5ml teaspoon 
tbsp = 15ml tablespoon

Ingredients

115g butter 
125g golden syrup 
50g treacle  
125g light brown soft sugar 
180ml milk 
1 egg, lightly beaten 
280g plain flour 
2tsp ground ginger  
2tsp baking powder 
1tsp bicarbonate of soda

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