Moist and spicy, this toothsome concoction is a wintertime delight. Enjoy it sitting by the fire with a hot cup of tea as we peruse the nature notes from the month of January by Edith Holden, better known as the Edwardian Lady of Country Diary fame.
Classic Sticky Gingerbread
My grandmother used to make a tin of this every week, and we devoured it as soon as it was cool enough to eat, though it really is best after a day or so. Nana’s had a bit more syrup, I suspect, as it was crinkly around the edges and a little sunk in the middle. I never did get my hands on her recipe; this is as close as I can get!
Ingredients
Scale
- 112 g or 4 oz butter
- 112 g or 4 oz brown sugar
- 112 g or 4 oz Lyle’s Golden Syrup
- 112 g or 4 oz Lyle’s Black Treacle
- 1 large egg
- 150 ml or 5 oz milk
- 112 g or 4 oz all-purpose flour
- 112 g or 4 oz whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground ginger
- 1 tsp mixed spice
Instructions
- Grease and line a 7 x 7” square baking with parchment paper.
- In a medium pan over low heat, melt the butter, brown sugar and syrups. Allow to cool slightly. Alternatively, microwave the butter in a medium bowl until melted and stir in the sugar and syrups until well combined.
- In a small bowl or measuring cup, beat the egg and milk together.
- In a large bowl, whisk together the flours, baking powder, salt and spices. Add the butter and milk mixtures and beat until smooth.
- Pour the batter into the tin and smooth the top with the back of a spoon or a spatula. Bake until well risen and a toothpick inserted in the centre comes out clean (40 minutes).
- Cool the gingerbread in the tin (5 minutes) then turn out and peel off the parchment. Let cool completely. Store in an airtight tin. Flavour improves with keeping and is best after the first 2-3 days
Notes
Adapted from Mary Berry
Dear Helen,
8 oz syrup and 8 oz of flour…wow. Sounds wonderful. I still have some Lyle’s golden syrup I brought from Florida; will have to look for treacle here–molasses should do in a pinch, but it’s not a main-stream Austrian thing. I look forward to baking this soon!
Enjoy! It keeps really well for several days, and also freezes nicely.