This gorgeous Sticky Gingerbread is packed full of warming spices and is delicious. It is perfect for when the weather turns more autumnal.
This delicious Sticky Gingerbread is very easy to make and is perfect for anyone who enjoys the warming flavours of ginger. I have added coconut milk and desiccated coconut to my gingerbread, as I really love how well this compliments the cake and adds an extra flavour dimension. However, this is optional and would work equally as well without any coconut being added.
Welcome to week 3 of the Great British Bake Off bake along (aka GBBOBloggers2018 / GBBOBakeoftheweek) and it is desserts week – mmmmmm! Don’t forget that at the bottom of this post is some exciting news regarding a fantastic prize for the final week of the bake along/show, thanks to Sage Appliances and of course the round up from last weeks linky (aka cake week) and discover who Helen and I chose as our Star Bake of the Week.
After seeing the trailer for this weeks Great British Bake Off and discovering that the them was Spice, I knew immediately that I would share this recipe as I have made it a few times now, but have yet to blog it. It is actually based on a recipe that Nigella features in her Nigella Christmas recipe book, which I bought way back in December 2008 when I decided to cook my first every proper grown up, all singing and all dancing Christmas dinner in my new house when I was a few months pregnant with Burton.
I added the coconut milk in place of regular milk quite by chance really, as I found a tin that was almost out of date and was trying to find a way of using it up. Seeing as though coconut and ginger go so well together, I kind of thought this combination would work well in gingerbread. And it does. I do not always add desiccated coconut, but if I have some to hand then in it goes. This gingerbread is very moreish and it never lasts long , despite the long time it can keep inside a tin!
This type of cake is perfect for November 5th celebrations, as bonfire night has long been linked with gingerbread or Parkin.
- 150g butter
- 50g dark brown sugar (muscovado)
- 200g golden syrup
- 200g black treacle
- 2 tsp fresh ginger (I used the squeezey stuff that comes in a tube )
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 2 eggs, beaten
- 250ml coconut milk
- 1 tsp bicarbonate of water mixed into 30ml warm water
- 250g self raising flour
- 50g dessicated coconut
- Grease and line a roasting dish which is approx 30cm x 20cm
- Pre heat the oven to 170oC / 150oC (fan)
- In a saucepan place the butter, sugar, syrup, treacle and the spices and melt slowly, stirring occasionally. Do not boil!
- Remove from the heat and leave to Coll for a few minutes
- Beat in the beaten eggs, the coconut milk and the watery bicarbonate of soda
- In a large mixing bowl add the flour and the desiccated coconut and then pour over the liquid from the saucepan
- Beat well to combine the flour . *the batter will be very runny but this is normal*
- Pour into your prepared tin and bake for 40-50 mins approx.
- Leave to cool in your tin and then remove and cut into 20m squares
- This will keep well in an airtight tin for up to 10 days.
- You could drizzle icing on the top if you desired.
The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky
This year I am teaming up with my fellow BAKE OF THE WEEK co host Helen to share the baking work load of the GBBO bake along. Therefore, welcome Helen and thank you in advance for your help 🙂 The linky will be shared on both of our blogs and we will chose our favourite bakes each week in the round up.
You are welcome to bake along with me and Helen and I am hoping to see some other long standing GBBOBloggers join in too. You can read the rules here which are not strict really, but they just explains our twitter accounts and all that jazz! All I ask is that you please add my badge, a link to mine and Helen’s blogs and share the GBBO love by sharing or commenting on some of the bakes that link up. Your posts will be pinned too.
Please link to both mine and Helen’s blogs and use these hashtags on twitter, IG, FB etc so we can share your pics / blog posts :
#GBBOBloggers2018 #GBBOBakeoftheWeek @JennyPaulin @CasaCostello (plus another hashtag – see below under big, exciting news!)
The linky will open either Tuesday after the new episode, or Wednesday morning, depending on how organised Helen and I have been! It closes the following Monday at 11.59pm.
BIG EXCITING NEWS!!!
Before we go any further I am delighted to announce that we have a fantastic prize to offer in our final week of the #GBBOBloggers2018 / #GBBOBakeoftheWeek bake along. This is all with huge thanks to the amazing Mummy Barrow , or Tanya, (or even T as some of us refer to her as) who put me in touch with the lovely team at Sage Appliances. They are going to offer one lucky person one of these as a prize
Yes a Sage The Bakery Boss (worth almost £400). I am very envious because it looks amazing! So, to be in with a chance to win one, you have to join in with our bake along at least 3 times – and this must include the finals linky. The Sage team will select their favourite finals bake from your entries, and that person will win one of these fabulous mixers. How exciting 🙂
**Please add their hashtag @SageAppliances to your social media posts connected with #GBBOBloggers2018 and #GBBOBakeoftheweek to help promote their online presence, and hopefully some RT’ing might occur too.
Last week was DESSERT week and we had some fantastic bakes linked up :
with thanks to:
Helen with her yummy Toasted Coconut and Passionfruit Roulade
Jacqueline’s perfectly baked Langues de Chat Biscuits
Rebecca’s tasty Triple Raspberry Meringue Roulade
Louise’s luscious Lemon Curd, Passion Fruit And Raspberry Roulade
Shell Louise’s stunning White Chocolate Blancmange
Anca’s beautiful Vegetarian Blueberry Blacmanges
Stacey’s triangular but still yummy, Passionfruit Roulade
STAR BAKE OF THE WEEK
After discussing with my co-host Helen, we have decided to award Star Bake of the week to…… Shell Louise and her clever hubby for these delicious looking and sounding White Chocolate Blacmange.
NEW LINKY FOR SPICE WEEK
is now open
So what are you waiting for….on your marks…..get set…..baaaaaaake!