Gingerbread with Lemon Icing
Author: Jenny Paulin
Cook time:
Total time:
Serves: 12
- 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
- Pre heat the oven to 160C/140C fan
- Grease and line a 23 inch bottom loose pan or cake dish - I used my lovely ceramic pie dish
- Put the butter, sugar and maple syrup into a pan and melt over a medium heat stirring occasionaly
- Leave to cool for 10 minutes
- Meanwhile, beat the eggs and mix in the condensed milk (normal milk would be ok to use)
- In a large mixing bowl, add the flour and ginger and stir in the milk and egg mixture
- Then pour in the melted butter, syrup and sugar beat well
- Pour into your prepared tin and bake in the oven for 65-75 minutes until cooked right through
- Leave to cool completely before removing from your tin and before your add your lemon icing
- **To make the lemon icing:
- 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
- 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
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