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

Method
1.
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
2.
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
3.
Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it with the milk
4.
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
5.
Check the gingerbread is cooked by inserting a skewer into the centre of the cake – if it comes out clean, it’s done
6.
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Gingerbread recipe with a sweet white wine

Ingredients

Gingerbread recipe

Equipment

  1. 23cm loaf tin

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This is a lovely gingerbread recipe to delight everyone, from award-winning Edinburgh-based chef Martin Wishart.

Gingerbread recipe Tweaks

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mpile@talktalk.net
When you say line the tin is this with flour or greaseproof paper?
Marie
21 January 2013
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xanxu
In Spain it is really difficult to find golden syrup, what would be a decent substitute?
9 March 2012
ello.ello@orange.net
I substitute a quarter of the syrup with treacle, double the quantity of ginger, add a tsp of mixed spice and 3 heaped teaspoons of cocoa. I line the tin with baking paper and keep the loaf in it after baking. In an airtight container it keeps moist for a couple of weeks.
1 October 2013
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Gemma
Hi Xanxu, Unfortunately nothing can really replace golden syrup, the result will always be slightly different. Golden syrup is made by evaporating sugar cane juice. However, you can try replacing it with 2 parts light corn syrup plus 1 part molasses or equal parts honey and corn syrup. If you can't find corn syrup or molasses either, try with only honey, just bear in mind the taste won't be exactly the same as it should. You might be able to find golden syrup in foreign food aisles or online too.
22 March 2012

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