Ingredients for Sticky Gingerbread
- Plain Flour
- Ground Ginger
- Ground Black Pepper
- Baking Powder
- Bicarbonate Of Soda
- Salt
- Muscovado Sugar
- Butter
- Golden Syrup
- Black Treacle
- Milk
- Egg
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How to Make Sticky Gingerbread
- Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and flour a 20cm square baking tin.
- In a large bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the treacle, sugar, and softened butter until light and fluffy.
- Beat in the egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared tin and bake for 75 minutes, or until a skewer inserted into the center comes out clean.
- Allow the gingerbread to cool slightly in the tin before serving. Enjoy warm with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
101g
Fat
41g
Carbs
27g
