Saturday

Baking Cakes: Gingerbread - Mary Berry Recipe

Gingerbread

What an amazing gingerbread cake - I made it yesterday - the hardest thing is for us to wait a couple of days for the ginger flavour to mature when it smells so good - we all want a piece now! 


Gingerbread
Gingerbread - Mary Berry recipe :)

I will add in more photos when it is cut ... it won't be long! 


... and here they are! :) delicious.


Slice of gingerbread on a plate
Slice of sticky gingerbread cake


Gingerbread and vanilla ice cream on a plate
Gingerbread with vanilla ice cream - you must try this!


Ingredients for Gingerbread tray bake

250g (8oz) butter or margarine
250g (8oz) dark muscovado sugar
250g (8oz) black treacle
375g (12 oz) plain flour
5 tsp ground ginger
2 tsp ground cinnamon
2 eggs beaten
3 pieces stem ginger in syrup, drained and chopped
300ml (1/2 pint) milk
2 tsp bicarbonate of soda

23 x 30 cm (9 x 12in) cake tin greased and lined



butter, muscovado sugar and black treacle in a saucepan
Put butter, muscovado sugar and black treacle in a saucepan
Saucepan containing butter, muscovado sugar and black treacle
Melt butter, sugar and black treacle in a saucepan over a low heat and set aside to cool slightly


Add the flour, ginger, cinnamon, beaten eggs and chopped stem ginger.

Warm the milk gently in a jug in the microwave and add the bicarbonate of soda, stir and once mixed add to the rest of the mixture and stir again until all ingredients are mixed together.

Pour the bubbly mixture into the lined cake tin and cook in a preheated oven (160 degrees C) for one hour.

Leave to cool.

Store in a tin for a few days as this will make the ginger cake flavour taste even better!
Bubbly gingerbread cake mixture in a tin
Bubbly gingerbread cake mixture

Bicarbonate of soda bubbles in cake mixture
Close-up of the bicarbonate of soda bubbles in the gingerbread mixture! So many bubbles! :)