For the recipe Sticky Gingerbread
|125 g||Lightly Salted Butter (4 ½ oz) plus extra to grease|
|150 g||Plain Flour (5 oz)|
|150 g||Self-Raising Flour (5 oz)|
|10 g||Ground Ginger|
|150 g||Caster Sugar (5 oz)|
|2||Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)|
|75 g||Raisins (4 oz)|
|50 g||Stem Ginger (2 oz) chopped|
|200 g||Treacle (Black)|
|200 ml||Milk (7 fl.oz)|
|1||Egg , Beaten|
Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base and sides of a 23cm (9inch) square shallow baking tin or cake tin.
Put the flours, ginger, Bicarbonate of Soda, raisins and 25g (1oz) of the stem ginger in a bowl.
Put the butter in a saucepan with the sugar and treacle and heat gently until the butter has melted. Remove from the heat and stir in the milk, then the egg. Pour the mixture into the dry ingredients and stir well until mixed. Pour into the tin and scatter with the remaining ginger.
Bake for about 40 minutes until risen and just firm to the touch. Leave to cool in the tin. Serve cut into rectangles or squares.
Gingerbread does not rise in the centre as it bakes and occasionally is even slightly sunken. Avoid overcooking as the moist texture will be lost.
|Per Serving||Per 100 g / ml|