Sticky Gingerbread

Name: Sticky Gingerbread
Cuisine: United Kingdom
Ingredients: 275 g (10 oz) regular plain flour (not for cakes), sifted; 75 g (3 oz) crystallised ginger, finely chopped; 200 ml (7 fl oz) buttermilk OR fresh milk soured with the juice of a lemon OR natural yoghurt; 1 tablespoon ground ginger; 175 g (6 oz) black treacle; 275 g (10 oz) soft dark brown sugar; 250 g (9 oz) unsalted butter, chopped small; 4 eggs, beaten; 1 tablespoon ground cinnamon; 1 teaspoon bicarbonate of soda, sifted

Preparation info

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

To be properly ‘sticky’ this rich gingerbread should sink a little in the middle.

Ingredients

250 g (9 oz) unsalted butter, chopped small
275 g (10

Europe
United Kingdom
Cake
Spicy
Vegetarian

Method

Preheat the oven to 350°F/180°C/Gas 4.

Grease and line a round 23-25 cm (9-10 inch) ca