Sticky Gingerbread Cake Recipe submitted by Jan McGeachie
Great straight from the oven, this sticky gingerbread cake will also last nicely for a few days in the cupboard. Eat it smothered in butter, warm and drizzled with custard or cream, or simply on its own.
Ingredients for Sticky Gingerbread:
- 4oz Butter
- 9oz Black treacle
- 4oz Granulated Sugar
- 10 oz Plain Flour
- 1tsp Bicarbonate of soda
- 2 tps Ground Ginger
- 1tsp Ground Cinnamon
- 1 Egg beaten
- ¼ pt Milk
- ½ tsp vinegar
Method for Sticky Gingerbread:
- Brush a tin with melted butter and line the base with greaseproof paper cut to fit.
- First weight the treacle out (place the saucepan on the scale, zero it then add the treacle). Add the butter and sugar and melt the ingredients together over a low heat. Leave to cool slightly.
- Sift together the flour, bicarbonate of soda, ginger and cinnamon. Make a well in the centre of the dry ingredients and pour in the melted mixture with the beaten eggs, milk and vinegar.
- Stir the ingredients together then pour the mixture into the prepared tin.
- Bake at 160° C, Gas Mark 3 for 1 ½ hours until it feels springy to the touch and is slightly shrinking away from the sides.
Hi there,
this recipe looks great, and i’m definitely going to try it sometime soon, but i just wanted to check first how much vinegar, if any, to use. It’s mentioned in the method but not in the ingredients.
thanks a lot
rebecca:-)
Half a teaspoon – I’ve adjusted the recipe as it got missed off.