Although we might think of gingerbread as British, the roots of this lightly spiced cake are actually in the Middle East. Ginger, cinnamon and dark muscavado sugar make for a decidedly grown up dessert. Serve Martin Wishart's gingerbread recipe with some whipped cream or ice cream, and the kids will love it too as an after school sweet treat
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Preheat the oven to 180°C/Gas mark 4 and line a loaf tin. Sieve the flour with the ginger, cinnamon, bicarbonate of soda and salt into a bowl
250g of self-raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
1 pinch of salt
Put the golden and ginger syrups, sugar and butter into a small saucepan, and warm over a low heat. Let the mixture bubble gently for a minute
200g of golden syrup
2 tbsp of ginger syrup
125g of dark muscavado sugar
125g of butter
Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it with the milk
2 large eggs
240ml of milk
Remove the butter and sugar mixture from the heat and pour it into the flour, stirring smoothly and firmly then mix in the milk and eggs. The mixture should be sloppy, with no trace of flour. Pour into the lined loaf tin and bake for 35-40 minutes
Check the gingerbread is cooked by inserting a skewer into the centre of the cake – if it comes out clean, it’s done
Unless you’re serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and leave to mature for a day or two before eating
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