Sticky Gingerbread

I used light molasses for this recipe. You can use cane molasses or black treacle. The cake was sticky and delicious. I stored it for two days before tasting. Once we started eating, we couldn’t stop so it was finished pretty fast. I hope you’ve started your week well. I wish you the best of August.

Sift or whisk the flour, baking powder, baking soda, ginger, cinnamon and mixed spice together in a bowl. Add the diced butter and rub it into the sifted flour until it resembles bread crumbs. Make a well in the centre. (you can also pulse it in a food processor)

Spoon the treacle or molasses, golden syrup and brown sugar into a medium pan and warm gently

until melted and runny but do not boil. Remove from the heat and add the milk and stir with a wooden spoon until lukewarm, then addd the beaten egg and mix with a wooden spoon.

Pour the syrup-milk-egg mixture into the well and mix to form a smooth runny batter, the consistency of double cream

Divide the batter equally, into the prepared loaf pans (tins).

Bake about 25-30 minutes or until a skewer inserted into the centre of the loaves comes out clean. Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack to cool completely before turning out.

 

Wrap the loaves with aluminium foil and leave for at least a day before cutting.

The cake will get stickier the longer it is kept. Store in an air tight container.

Sticky Gingerbread

Original Recipe 

Ingredients:

  • 225g (8oz) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed Spice (*typical mixed spice blend)
  • 115g (1 stick) chilled unsalted butter, diced
  • 115g Black Treacle or Molasses (approx. 7 level tablespoons of molasses)
  • 115g Golden Syrup (approx. 6 level tablespoons)
  • 115g (4oz) dark brown muscovado sugar (or just dark brown sugar)
  • 275ml (1 cup + 2 tablespoons) whole milk
  • 1 large egg, beaten

Instructions

  1. Grease and line the bottom of two 8 x 4-inch loaf pans with overhanging parchment (greaseproof paper). Preheat the oven to 350ºF (180ºC), ten minutes before using.
  2. Sift or whisk the flour, baking powder, baking soda, ginger, cinnamon and mixed spice together in a bowl. Add the diced butter and rub it into the sifted flour until it resembles bread crumbs. Make a well in the centre. (you can also pulse it in a food processor)
  3. Spoon the treacle or molasses, golden syrup and brown sugar into a medium pan and warm gently until melted and runny but do not boil. Remove from the heat and add the milk and stir with a wooden spoon until lukewarm, then addd the beaten egg and mix with a wooden spoon. Pour the syrup-milk-egg mixture into the well and mix to form a smooth runny batter, the consistency of double cream.
  4. Divide the batter equally, into the prepared loaf pans (tins). Bake about 25-30 minutes or until a skewer inserted into the centre of the loaves comes out clean.
  5. Run a round-bladed knife around the inside of the tin to loosen the loaf, then set the tin on a wire rack to cool completely before turning out.
  6. Wrap the loaves with aluminium foil and leave for at least a day before cutting. The cake will get stickier the longer it is kept. Store in an air tight container.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

22 thoughts

      1. WOW – that sounds pretty potent! I have pumpkin pie spice, so could add mace to it maybe. I love a sharp gingerbread. Mine is always very dark; almost black. But that lighter color is very appealing, too.

        1. I assume you use blackstrap molasses? I used the lighter one. I don’t like the taste of the blackstrap one!

    1. Good question. I ate mine after two days. I think it shouldn’t last more than a week, but it depends on the weather. I made mine before the hot summer days. Have a great week!
      Liz

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