Gingerbread
By Chelsea SugarPage views: 49749Treacle adds extra depth of colour and flavour to this spicy Gingerbread winter warmer!
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4 reviews
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Difficulty
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Prep time 15 mins
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Cooking time 50 mins
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Serves
20
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
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.
Taste nice, but should have slightly less cooking time. I put it in the oven at 160.c and for 32 mins and the top was already getting burnt. Great recipe just needs less cooking time. Thx
This is the recipe that was on the treacle tins about 20 years ago. Very tasty, but needs to be eaten quickly. I like it sliced and buttered.
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