College Cuisine: Sticky Gingerbread

SERC staff and students are keeping their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.  

This week’s recipe shows you how to make your own Sticky Gingerbread. The recipe is as follows:

Ingredients: 

• 250g margarine 
• 250g soft brown sugar 
• 250g treacle 
• 350 plain flour 
• 2 level dessert spoons ground ginger 
• 2 level tsp ground cinnamon 
• 2 beaten eggs 
• 2 level tsp bicarbonate of soda 
• ½ pint milk 

Method:   

1. Preheat the oven to 150°C and line two 1lb loaf tins with loaf tin liners. 
2. In a heavy bottom pot, gently melt the margarine, brown sugar & treacle. Add the mixture to a large bowl and allow to cool. 
3. Sift the plain flour, cinnamon and ginger into a separate bowl, then add to the treacle mixture along with the beaten eggs and mix well. 
4. Heat the milk to 37°C and mix in the bicarbonate of soda, before adding this to the cake mixture. 
5. Stir all the ingredients thoroughly and pour into the two lined loaf tins. 
6. Bake for approx. 30 minutes or until cooked through. You can check if the gingerbread is ready by inserting a skewer into the centre of the bread, if it comes out clean then the bread is ready. 
7. If the top of the gingerbread is getting too dark during the cooking process simply cover with some tin foil to avoid over browning. 
8. This gingerbread keeps for up to a week in an airtight container and can be enjoyed as part of an afternoon tea, or try warming it through and serving it with vanilla custard or ice cream as a dessert. 

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