Sort ingredients
nett.j.s
QR Code
Listen
Pdf
Heat the oven to 170°C fan. Grease and line a 2lb loaf tin.
Put the brown sugar, butter, golden syrup, marmalade and chopped stem ginger into a saucepan and set it over a low heat. Let everything melt together gently, stirring now and then, until smooth and glossy. Take the pan off the heat and leave it to cool for about 5 minutes.
Stir in the milk, then whisk in the eggs until the mixture is smooth and well combined.
Sift the flour, ground ginger, mixed spice and bicarbonate of soda into a large bowl. Pour in the warm syrup mixture and stir gently until just combined.
Pour the batter into the prepared tin and level the surface.
Bake for 45–50 minutes, until the loaf has risen and a skewer inserted into the centre comes out clean.
Leave the gingerbread to cool in the tin for 15 minutes, then lift it out and transfer to a wire rack to cool completely. Then serve – spread with salted butter optional!