Treacle gingerbread recipe
Don’t be fooled by the unassuming innocence of these small cakes. They pack a serious punch. Laden with rich, dark sugars and syrups, they have a delicious intensity and depth combined with the potency of the stem ginger and spices. The oatmeal adds a welcome change of texture and grittiness to these cakes so they are satisfying and moreish. Makes 40 bite-sized squares.
Storage: This cake improves with keeping and should be stored in an airtight container at room temperature and consumed within 7 days.
Ingredients
- 225 g unsalted butter
- 225 g soft brown sugar
- 225 g black treacle
- 2 large eggs, beaten
- 200 g plain flour
- 120 g wholemeal flour
- 40 g coarse oatmeal
- 2 tsp ground ginger
- 2 tbsp chopped stem ginger
- 1 tbsp ground cinnamon
- 290 ml milk
- 2 tsp bicarbonate of soda
- 7.9 oz unsalted butter
- 7.9 oz soft brown sugar
- 7.9 oz black treacle
- 2 large eggs, beaten
- 7.1 oz plain flour
- 4.2 oz wholemeal flour
- 1.4 oz coarse oatmeal
- 2 tsp ground ginger
- 2 tbsp chopped stem ginger
- 1 tbsp ground cinnamon
- 10.2 fl oz milk
- 2 tsp bicarbonate of soda
- 7.9 oz unsalted butter
- 7.9 oz soft brown sugar
- 7.9 oz black treacle
- 2 large eggs, beaten
- 7.1 oz plain flour
- 4.2 oz wholemeal flour
- 1.4 oz coarse oatmeal
- 2 tsp ground ginger
- 2 tbsp chopped stem ginger
- 1 tbsp ground cinnamon
- 1.2 cups milk
- 2 tsp bicarbonate of soda
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 10
Step-by-step
- Preheat the oven to 150C/gas mark 2. Line a 20x30cm loose-bottomed baking tin with non-stick baking parchment.
- Place the butter, sugar and treacle in a heavy-based saucepan over a moderate heat. Stir until completely melted, then remove from the heat and leave to cool.
- Stir in the beaten eggs. Mix together the flours, oatmeal and spices and stir this into the melted mixture to make a stiff batter.
- Warm the milk until tepid, pour over the bicarbonate of soda in a small bowl, then add to the mixture.
- Pour into a prepared tin and bake in the oven for 1 hour. Leave to cool in the tin before removing and cutting into squares.
Recipe taken from Mich Turner's Cake School, published by Jacqui Small
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