moist and gingery
heaven on a plate
This mix makes enough to fill 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
Gently heat the butter, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Chop some crystallised ginger finely and stir with the eggs into the mix.
Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
Pour into the prepared tin.
Baking time: approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Once cool mix up icing sugar and drizzle over cake. Sprinkle with chopped crystallised ginger.