Golden gingerbread

Yield: 1 servings

Measure Ingredient
75 grams St Ivel Utterly Butterly; (3oz)
175 grams Golden syrup; (6oz)
100 grams Soft brown sugar; (4oz)
225 grams Plain flour; (8oz)
1 pinch Salt
5 millilitres Baking powder 10ml; (2tsp) ground ginger
\N \N ; (1tsp)
5 millilitres Ground mixed spice; (1tsp)
1 \N Egg; beaten (size 3)
150 millilitres Milk; (0.25 pint)
15 grams Flaked almonds to decorate; (0.5oz)

Preheat oven to 160C / 325F / Gas 3 Place the golden syrup, sugar and St. Ivel Utterly Butterly in a saucepan and heat gently, stirring occasionally, until the St. Ivel Utterly Butterly has melted and the sugar has dissolved.

Sift together the flour, salt, baking powder, ground ginger and mixed spice into a large bowl. Make a well in the centre of the flour mixture and pour in the cooled syrup mixture and beat thoroughly.

Whisk the egg and milk together and add the ginger mixture. Beat until thoroughly mixed.

Pour the mixture into a lightly greased 18cm (7 inch) square tin and sprinkle with flaked almonds. Bake in a preheated oven for 1 - 1½ hours until firm to touch.

Leave in tin to cool slightly, then turn out onto a wire rack to cool completely. Cut into 16 equal squares and serve.

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