Sticky Gingerbread

Name: Sticky Gingerbread
Ingredients: 1 teaspoon Baking Soda; 2 Tablespoons Warm Water; 2/3 cups Butter; 4-1/2 ounces, weight Dark Brown Sugar; 7 ounces, weight Golden Syrup; 7 ounces, weight Molasses; 2 teaspoons Ground Ginger; 1 teaspoon Allspice; 1/2 teaspoons Cinnamon; 1 cup Full Fat Milk; 2 whole Eggs, Lightly Beaten; 3 cups Unbleached All-purpose Flour

12 ingredients

7 steps

Ingredients

1 teaspoon Baking Soda
2 Tablespoons Warm Water
2/3 cups Butter
4-1/2 ounces, weight Dark Brown Sugar
7 ounces, weight Golden Syrup
7 ounces, weight Molasses
2 teaspoons Ground Ginger
1 teaspoon Allspice
1/2 teaspoons Cinnamon
1 cup Full Fat Milk
2 whole Eggs, Lightly Beaten
3 cups Unbleached All-purpose Flour

Directions

1

Dissolve the baking soda into the warm water and set aside.
2

Preheat oven to 325F. Line two loaf pans with parchment paper.
3

In a saucepan over a low heat, mix together and melt the butter, sugar, golden syrup, molasses and spices.
4

Take off the heat and add the milks, eggs and dissolved baking soda along with its water.
5

Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. The batter will be very liquid, but don't worry as that is what will make it sticky later.
6

Pour the batter into the prepared loaf pans and bake for around 45 minutes, until risen and firm on top. Try not to overcook, it will carry on cooking as it cools.
7

Transfer the tin to a wire rack and let it cool in the tin.