Serves: 24, Calories: 203

Ingredients

Cake:

• 250g softened butter
• 250g dark muscovado sugar
• 150g black treacle
• 375g plain flour
• 2 eggs, beaten
• 300ml milk
• 2 tsp bicarbonate of soda
• 90-110g stem ginger in syrup (optional)
• Spice mix, original OR alternative as listed

Original spice mix:

• 7 tsp ground ginger
• 3.½ tsp ground cinnamon
• ¾ tsp ground white pepper

Alternative spice mix:

• 6 tsp ground ginger
• 3 tsp ground cinnamon
• 1 tsp ground cloves
• ¾ tsp ground nutmeg
• ½ tsp ground white pepper

Method

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line 12x9" Pyrex dish.
3. In large saucepan; Gently heat butter, sugar and treacle, stir until smooth. Cool a little.
4. In large mixing bowl; Sift flour and spices. Stir in treacle mix thoroughly. Mix in eggs.
5. In small saucepan; Warm milk gently, stir constantly. Add bicarb and let foam. Stir well into gingerbread mixture. Add stem ginger (optional) and stir well.
6. Pour into dish. Bake for 35-40 mins. Skewer should come out clean.
7. Cut when cool.
8. Keep in airtight tin, improves in 2-3 days.
9. Eat within 6 days.

Calories = 4872

• 4872 / 24 = 203
• 4872 / 20 = 244

 Tip: Traybake style - 12x9" Pyrex dish or 3x 7.¾x5" Pyrex dishes. Bake for 40 mins approx.

 Tip: Bake ½ recipe in 8x8" roaster for 40 mins.

 Tip: Glaze cake with stem ginger in syrup.

 Tip: If adding stem ginger in syrup (90-110g to whole cake), reduce milk to 275ml to offset.