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Sticky Gingerbread

I have very happy memories making this as a kid with a neighbour who looked after me after school. It’s a great one to make with kids as, while supervision is required, it stands up well to vigorous mixing in ways other baking might not. It also includes a very cool chemical reaction of the bi-carb and hot water at the end. Oh and it tastes delicious and lasts very very well. I added the chilli powder recently to give the cake a subtle kick. I think it’s fabulous but do leave it out if it’s not your thing. This makes 1 x 2 pound loaf cake

8oz/ 227g butter
8oz/ 2257g treacle (about half a small tin)
8oz/227g brown sugar
12oz/ 340g Plain Flour
3 tsp ground ginger
1 tsp mixed spice
1 tsp chilli powder (optional)
2 eggs
1 level tsp of bicarbonate of soda
9 floz/ 275ml boiling water

Heat the oven to 180c/ 350 F. Line a 2 pound loaf tin (one that takes 2 litres of water if you’re not sure) with baking paper.

In a non-stick saucepan, measure out the butter, treacle and sugar and set over a low-medium heat to melt, stirring occasionally. Don’t allow to boil, this is all very gentle. Once it is all melted together take off the heat and allow to cool.
Measure out the flour and spices into a bowl. Once the liquid mixture has cooled a bit, pour into the flour and stir well to combine. Electric beaters are ideal for this.

Once combined, break the two eggs into the gingerbread mix and mix again with the beaters till it is all smooth and mixed.
Boil the kettle. Measure a level tsp of Bicarbonate of soda into a measuring jug and pour in 275ml of boiling water. It will fizz! Pour the bicarbonate water into the Gingerbread mix and mix again.

Pour into the loaf tin and bake in the oven for 30-45 minutes. It should spring back like a sponge when ready. If it’s a bit gooey in the middle when you eventually cut it, it’s not bad thing.

Cool on a wire rack before serving... although I beleive it improves on being in the tin for a day or two.

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