Sticky Gingerbread

• 500 g plain flour
• 2 tablespoons ground ginger
• 1/2 teaspoon ground black pepper
• 1 tablespoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 250 g muscovado sugar
• 175 g butter
• 175 g golden syrup
• 175 g black treacle
• 300 ml milk
• 1 egg

1. Set oven to 160u0b0C Grease a 11 x 9" tin with baking parchment.
2. Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don't allow it to get too hot.
3. Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
4. Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
5. NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.

ground ginger, ground black pepper, baking powder, bicarbonate of soda, salt, muscovado sugar, butter, golden syrup, black treacle, milk, egg

Taken from www.food.com/recipe/sticky-gingerbread-287953 (may not work)