Gingerbread recipe

• 100 g (3.5oz) Muscovado sugar
• 75 g (2.6oz) Butter
• 75 g (2.6oz) Golden sugar
• 75 g (2.6oz) Black treacle
• 225 g (7.9oz) Plain flour
• 1 tsp Ground ginger
• 1.5 tsp Baking powder
• 1.5 tsp Bicarbonate of soda
• 0.5 tsp Mixed spice
• 100 ml (3.5fl oz) Ginger beer
• 50 ml (1.8fl oz) Full-fat milk
• 1 Large egg, beaten
• 75 g (2.6oz) Candied ginger, chopped

1. Melt the sugar, butter, syrup and treacle in a saucepan over a low heat.
2. Sift together the flour, ground ginger, baking powder, bicarboante of soda and the mixed spice into a large mixing bowl.
3. Make a well in the middle of the flour and por in the melted butter mixture from the saucepan.
4. Add the ginger beer, milk, egg and the candied ginger and mix well.
5. If you are using a bread maker, remove the the paddle and line the bread pan up the sides with silicone baking parchment.
6. Pour the mixture into the prepared pan and set the machine to the bake only setting for 50 minutes.
7. Test the bread after about 40 minutes by pressing the top gently, if it springs back it is cooked.
8. If not then it will need a little longer.
9. To bake by hand, preheat the oven to 160C (325F), gas mark 3.
10. Pour the mixture into a 1kg (2lb) loaf tin lined with baking parchment and bake in the preheated oven for 40-50 minutes.
11. Test the bread after about 40 minutes by pressing the top gently, if it springs back it is cooked.
12. If not then it will need a little longer.

muscovado sugar, butter, golden sugar, black treacle, flour, ground ginger, baking powder, bicarbonate, ginger beer, milk, egg, candied ginger

Taken from www.lovefood.com/guide/recipes/12764/peter-sidwells-gingerbread (may not work)