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Triple Ginger Gingerbread
450g plain flour
2 tbsp ground ginger
2 tbsp fresh ginger, grated
100g crystallised ginqer
1 tbsp baking powder
1 tsp bicarb
225g soft brown sugar
175g butter
175g treacle
175g golden syrup
300ml milk
1 egg, beaten
Grease and line a 23cm square cake tin, or two loaf tins. Heat the
oven to 170C/325F.
Sift the flour, baking powder, bicarb and ground ginger together
into a large bowl. Put the butter, suqar, treacle and syrup in a
saucepan, and warm over a low heat until heated and well blended.
Allow to cool, then mix the milk, egq and grated ginger. Make a
well in the dry ingredients, pour in the liquid, and mix thoroughly.
Mix in the crystallised ginger.
Pour the mix into the tin, and bake for about 1.5 hours, or until
firm. Check the top after about an hour - it may need to be covered.
If you use two loaf tins instead of the square tin, it'll take
about 1 hour.
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Gingerbread 35