A big slice of this is currently waiting on a plate beside me as I type. It’s great stuff, the spicy flavour is just what you need on a wintery night. I double this recipe, make two loaves and freeze one. Perfect when your sister comes to visit, just like today, and you can whip the frozen one out and warm it though in the microwave, cut into thick wodges and slather with butter (or have with blue cheese if you like too, dried fruit is good, cream cheese – gingerbread goes with heaps of things). If you wanted you could add some crystallised ginger to the mixture for extra spiciness.
150g butter, 1 cup low fat milk, 1 cup golden syrup (or half golden syrup and half treacle), 1/2 cup brown sugar, 2 tsp baking soda, 2 1/2 cups flour, 2 1/2 tsps ground ginger, 1 tsp cinnamon, 1 tsp ground cloves
Melt the butter, milk, golden syrup (and treacle), and brown sugar in the microwave. Stir until all mixed together. Heat until it is all bubbling hot. While it is heating sive all the dry ingredients into a bowl with the exception of the baking soda. Take off the heat and then stir in the baking soda (it goes irritatingly lumpy so give it a decent beating). When it is fizzing stir into the dry ingredients. Mix until smooth. Pour into loaf tins and bake at 180 degrees C until the sides shrink away from the sides and the centre is firm and springy. Don’t tip it from the tin immediately, leave in for a good ten minutes and then tip onto a wire rack.