Just had to quickly tell you about this gorgeous Christmas treat, so simple to make, fills the house with yummy Christmas smells and really hits the spot served with a cup of tea on a cold frosty morning and because you can store it so long unfrosted, its perfect to keep on hand for those unexpected visitors.
For a fun and nostalgic afternoon treat, why not serve it on a beautiful vintage cake stand, piled high and dusted with icing sugar to give that freshly snowed on look and decorate with some naff reindeers and fir trees to give it a truly Christmas feel and for sparkle, of course some edible glitter will be required.
Served warm with custard or a good quality vanilla ice cream it would make a warming winter pudding, you can not go wrong, its just so versatile.
200g golden syrup
200g black treacle or molasses
125g dark muscovado sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
250ml full-fat milk
2 eggs, beaten to mix
Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.
Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.
Makes 20 squares
MAKE AHEAD TIP:
Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight tin. Cut into squares as required.
FREEZE AHEAD TIP: Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3–4 hours and cut into squares.
For the Frosting
30g butter, softened
80g cream cheese, softened
1 tsp finely grated lemon rind
240g icing sugar
Make the lemon cream cheese icing by beating butter, cream cheese and the lemon rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
Spread cake with frosting.
Cut into squares & serve.