A punchy, sticky and highly traditional cake
This cake will develop a stronger ginger flavour and a stickier texture if it is left to mature, wrapped in foil, for several days. However, it is very, very hard to resist eating it for that long! It also freezes well.
225g plain flour
1 tsp mixed spice
3 tsp ground ginger
1½ tsp bicarbonate of soda
½ tsp salt
3 knobs (50g) of Chinese stem ginger in syrup
1 medium egg
85g black treacle
85g golden syrup
115g light muscovado sugar
Heat the oven to 200C. Line two 450g bread tins with baking paper.
Sift the flour, spices, bicarbonate of soda and salt into a mixing bowl.
Rinse the excess syrup off the stem ginger and pat dry, then finely dice and mix into the flour.
Beat together the egg and milk. Put the butter, treacle, syrup and sugar in a small pan and heat gently, stirring occasionally, until the butter has melted. Pour into the flour, followed by the egg and milk, and beat vigorously with a wooden spoon until well mixed.
Divide the mixture between the two bread tins and place in the centre of the oven. Bake for 30 minutes until well risen and springy to touch. Test by inserting a knife or skewer—if it comes out clean the gingerbread is ready.
Leave to cool in the tins. Once tepid, turn out onto a cake rack. Once cold, wrap tightly in foil.