Recipe for Sticky Gingerbread 
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Yield:
12 slices
Ingredients:
Amount Ingredient
150 gm preserved stem ginger in syrup plus 3 tbsp syrup from jar
1 lrg cooking apple about 225g (8 oz)
1 tbl lemon juice
125 gm black treacle
125 gm golden syrup
175 gm molasses or dark muscovado sugar
175 gm unsalted butter
225 gm plain white flour
125 gm plain wholemeal flour
1 tsp ground mixed spice
1/2 x tspbicarbonate of soda
2 x eggs
Grease and line a deep 180mm square cake tin.
Instructions:
Instructions: Peel core and quarter the apple; immerse in a bowl of water with the lemon juice added to prevent discolouration.

Put the treacle syrup and molasses or muscovado sugar in a saucepan.

Cut the butter into pieces and add to the pan.

Place in the simmering ovenuntil the butter is melted; leave to cool slightly.

Sift the flours mixed spice and bicarbonate of soda into a bowl.

Grate three quarters of the apple into the bowl and toss lightly in the flour.

Add the melted syrup mixture eggs and three quarters of the ginger pieces.

Beat well until thoroughly combined.

Turn the mixture into the prepared tin spreading it into the corners.

Using a potato peeler pare the remaining apple into thin slices.

Scatter the apple slices and remaining ginger over the surface of the gingerbread and press down lightly into the mixture with the tip of a knife.

Place on the grid shelf on the floor of the roasting oventowards the front and slide the cold plain shelf onto the third set of runners.

Bake for about 40 minutes then slide the plain shelf onto the middle set of runners in the simmering ovenand transfer the cake to this shelf positioning it towards the back. Bake for a further 35 to 40 minutes or until firm to the touch.

Bake on the grid shelf on the fourth set of runners in the baking ovenfor 1 1/2 hours or until firm to the touch.

Leave to cool in the tin then turn out onto a wire rack and drizzle the ginger syrup over the surface.

Gingerbread will keep well in an airtight tin for up to 1 week. Its best stored for several days before eating to allow the flavours to develop. For a more pronounced flavour add 2 tsp ground ginger with the mixed spice. sticky black treacle and syrupy stem ginger make a perfect partnership in this delicious adaptation of an alltime favourite. Grated cooking apple is added for extra moisture without detracting from the warm spiciness of the ginger. Once baked a gloss of ginger syrup adds the finishing touch.

Makes 12 slices

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