Another day, another Christmas blog post… and I love it. Today I want to share a recipe that is actually pretty new to me, but that I have been thinking about for a while. Christmas is the time of year when so many traditional bakes can be made and enjoyed by everyone, and one that I remember in particular growing up is gingerbread. Not the biscuit kind that you find in kids gingerbread men, but the real gingerbread sponge. The sponge that has the ultimate festive flavour, with a sticky texture and complete Christmas aroma. I enjoy gingerbread all year round, but particularly at this time of year. The only thing is, that I have never actually baked it before until this year. For some bizarre reason, the concept of it has always slightly scared me, with each and every recipe I have found looking very complicated and daunting. This year I decided to face my fear and follow a recipe found online by the wonderful Delia Smith. I made it quite a few times, and obviously have tweaked it slightly for it to suit my taste buds and friends and family. I don’t like it to be too sweet, and it just needs to have so much ginger that it comes across as slightly spicy. I like the top to be soft and slightly sticky, and the sponge to be moist. Basically, I am very hard to please when it comes to Gingerbread! What better time is there to share my developed gingerbread recipe than Blogmas anyway?
180g plain flour (sieved) // 2 tbsp ground ginger // 1 tbsp ground cinnamon // 1/2 tsp bicarbonate of soda // 2 tbsp whole milk // 150g black treacle // 75g soft brown sugar // 75g butter // 1 large egg
Prepare your chosen tin, and pre-heat the oven to 200 degrees (180 fan)
First of all you need to soften the treacle to make it easier to handle. I followed Delia’s way of doing this by placing the tin in a small saucepan with some barely simmering water. I left it for just a few minutes then took out of the water.
In a large bowl, sift the flour and spices together, followed by the milk and bicarbonate of soda. Set aside.
Now, place the treacle, sugar and butter into a saucepan with 75ml water. Heat and gently stir until melted and blended. Don’t let it boil. Add the syrup mixture to the dry ingredients, beating with a wooden spoon. Pour the mixture into your prepared tin.
Bake the gingerbread for about an hour, or until a cake tester runs clear through the sponge. Take out of the oven and let it cool. Cover with icing sugar and serve with coffee and tea.
– happy baking –
This recipe was inspired by Delia’s Dark Jamaican Gingerbread, but tweaked to make it my own.