Gingerbread with Lemon Icing
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 200g unsalted butter
  • 200g dark muscovado sugar
  • 2 eggs
  • 200ml Clarks maple syrup (I used a mixture of amber grade 2 and original)
  • 300ml Carnation light condensed milk
  • 350g self raising flour
  • 2 tsp ground ginger
  • 200g icing sugar
  • squeezy lemon juice - enough to make a thick paste when mixed with the icing sugar
Instructions
  1. Pre heat the oven to 160C/140C fan
  2. Grease and line a 23 inch bottom loose pan or cake dish - I used my lovely ceramic pie dish
  3. Put the butter, sugar and maple syrup into a pan and melt over a medium heat stirring occasionaly
  4. Leave to cool for 10 minutes
  5. Meanwhile, beat the eggs and mix in the condensed milk (normal milk would be ok to use)
  6. In a large mixing bowl, add the flour and ginger and stir in the milk and egg mixture
  7. Then pour in the melted butter, syrup and sugar beat well
  8. Pour into your prepared tin and bake in the oven for 65-75 minutes until cooked right through
  9. Leave to cool completely before removing from your tin and before your add your lemon icing
  10. **To make the lemon icing:
  11. place the icing sugar in a large bowl and add a few squirts of the lemon juice - you want to make a thick icing paste
  12. Spread over the top of the cake and leave to set for an hour
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/11/gingerbread-with-lemon-icing.html