Sticky Gingerbread
Author: Jenny Paulin
Cook time:
Total time:
Serves: 20 squares
- 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.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/09/sticky-gingerbread-gbbo-spiceweek.html
3.5.3251