100 Cakes and Bakes by Mary Berry

Author:Mary Berry
Language: eng
Format: epub, azw3
ISBN: 9781849901499
Publisher: Ebury Publishing

Step one Preheat the oven to 160°C/Fan 140°C/gas 3. Cut a rectangle of non-stick baking parchment to fit the base and sides of the tin. Lightly grease the tin and then line it with the paper, pushing it neatly into the corners.

Step two Measure the butter, sugar, golden syrup and black treacle into a medium pan and heat gently until the mixture has melted evenly, stirring occasionally. Allow to cool slightly.

Step three Put the flours and ground ginger into a large mixing bowl and stir together lightly. Beat the eggs into the milk. Pour the cooled butter and syrup mixture into the flour along with the egg and milk mixture and beat with a wooden spoon until smooth. Pour the mixture into the prepared tin and tilt gently to level the surface.

Step four Bake for about 50 minutes, until well risen, golden and springy to the touch. Allow the gingerbread to cool a little in the tin, then turn out onto a wire rack and leave to cool completely. Cut into squares.

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