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Really sticky gingerbread

Method

  • Preheat oven to 160°C. 
  • Sift the flour, salt and mixed spice into a large bowl. Add the ground ginger and mix well.
  • In another bowl, cream the butter and sugar using a hand mixer until fluffy. Add the molasses and beat in. Then gradually beat in the eggs. When mixed well, add the flour little by little, continually beating.
  • Dissolve the bicarb in the warm milk and gradually beat into the flour mixture.
  • Spray a square cake tin with oil and line the base with baking paper. Pour in the batter and cook in the oven for 45 mins. Then reduce the heat to 150°C and cook for another 30 mins until risen and very dark. (It is ready when a metal skewer comes out clean.)
  • Allow to cool on a cake rack and serve cut into squares with cream cheese spread on top.
  • nb. The cake will sink a little and it's better 2 or 3 days old, when it becomes sticky.
  • from "Comfort Food" by Maxine Clark

Ingredients

  • 225 gm plain flour
  • a pinch of salt
  • 1 tspn mixed spice
  • 2 tspn ground ginger
  • 115 gm unsalted butter, softened
  • 115 gm dark brown sugar
  • 1 cup molasses
  • 2 eggs, beaten
  • ½ tspn bicarb soda
  • 30 ml warm milk
  • cooking oil spray
  • cream cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm