Gingerbread

Name: Gingerbread
Yield: Makes 1 Loaf
Ingredients: 50 g/2 oz/⅓ cup drained preserved stem ginger, thinly sliced; 150 ml/5 fl oz/⅔ cup milk; 50 g/2 oz/¼ cup butter, cut into pieces; 250 g/9 oz/2¼ cups plain flour; 115 g/4 oz/½ cup light muscovado sugar; 3.5 ml/¾ tsp mixed spice; 100 g/3½ oz/scant ½ cup butter, cut into pieces; 2.5 ml/½ tsp mixed spice; 115 g/4 oz/scant ½ cup golden syrup; 175 ml/6 fl oz/¾ cup milk; 2.5 ml/½ tsp mixed (apple pie) spice; 7.5 ml/1½ tsp baking powder; 1.5 ml/¼ tsp bicarbonate of soda (baking soda); 5 ml/1 tsp ground ginger; 225 g/8 oz/2 cups plain flour; 75 g/3 oz/6 tbsp light muscovado (brown) sugar; 2.5 ml/½ tsp bicarbonate of soda; 7.5 ml/1½ tsp ground ginger; 175 g/6 oz/1½ cups plain (all-purpose) flour; 40 g/1½ oz black treacle (molasses); 105 ml/7 tbsp milk; 1 egg, lightly beaten; 3.5 ml/¾ tsp bicarbonate of soda; 3.5 ml/¾ tsp ground ginger; 5 ml/1 tsp baking powder; 40 g/1½ oz/¼ cup drained preserved stem ginger, thinly sliced; 75 g/3 oz/scant ⅓ cup golden (light corn) syrup; 50 g/2 oz black treacle; 100 g/3½ oz/generous ⅓ cup golden syrup; 75 g/3 oz/6 tbsp butter, cut into pieces

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This tea-time favourite can be baked easily in your bread machine. Store it in an airtight tin for a couple of days to allow the moist sticky texture to develop.

Ingredients

Small

175 g/6 oz/1½ cups plain (all-purpose) flour
3.5

Cake
Vegetarian

Method

Remove the kneading blade from the bread pan, if it is detachable, then line the base of the pan with baking parchment. Sift the flour, ginger, baking powder, bicarbonate of soda and mixed spice together into a large bowl.
Melt the sugar, butter, syrup and treacle in a pan over a low heat.