Ingredients
125g butter
1/2 cup Chelsea White Sugar
1 cup Chelsea Treacle
1/2 cup milk
3 cups flour
1 1/4 tsp baking soda
1 Tbsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves
Chelsea Icing Sugar to dust
Method
Preheat the oven to 160°C. Line a 23 cm square cake tin or small roasting dish with non-stick baking paper. Heat butter, Sugar & Treacle together in a saucepan until butter is just melted. Remove from heat, stir in milk. Cool slightly.
Sift dry ingredients into a bowl. Make a well in the centre and tip in liquid ingredients. Mix quickly. Don’t over mix. Spread mixture in prepared cake tin and bake for 45 – 50 minutes until gingerbread has risen and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 – 15 minutes before tipping out onto a cake rack.
Dust with icing sugar to serve.
Products Used in this recipe
Overall rating
Recipe Rating: 4
4 ratings, 114 people added this to their Favourite Recipes.
Rate this Recipe