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