Gingerbread

Name: Gingerbread
Ingredients: 115 g butter; 125 g golden syrup; 50 g treacle; 125 g light brown sugar; 200 ml milk; 1 egg, lightly beaten; 280 g plain flour; 10 ml ground ginger; 10 ml baking powder; 3 12 ml bicarbonate of soda

10 ingredients

11 steps

Ingredients

115 g butter
125 g golden syrup
50 g treacle
125 g light brown sugar
200 ml milk
1 egg, lightly beaten
280 g plain flour
10 ml ground ginger
10 ml baking powder
3 12 ml bicarbonate of soda

Directions

1

Remove the bread pan from the bread machine and fit the kneader.
2

Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally., Leave to cool slightly then pour into the bread pan.
3

Add the milk and egg to the bread pan.
4

Sift the flour, ginger, baking powder and bicarbonate of soda together and spinkle over the liquids.
5

Insert and lock the bread pan into the bread machine.
6

Select program 10 Cake/Quick bread.
7

Press start.
8

after 6 minutes, open the lid, and using a plastic spatula scrape down the sides of the pan to remove any dry flour pockets.
9

At the end of the cycle, turn off the remove the bread pan using oven gloves.
10

Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
11

Note: Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.