Golden gingerbread
1 servings
Ingredients
| Quantity | 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 |
| ; (1tsp) | ||
| 5 | millilitres | Ground mixed spice; (1tsp) |
| 1 | Egg; beaten (size 3) | |
| 150 | millilitres | Milk; (0.25 pint) |
| 15 | grams | Flaked almonds to decorate; (0.5oz) |
Directions
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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