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Old English Gingerbread

Name: Old English Gingerbread
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: 500g (4 cups) self-raising flour; 1 tsp salt; 1 Tbsp ground ginger; 1 Tbsp baking powder; 1 ½ cups Chelsea Soft Brown Sugar; 175g butter; 6 Tbsp Chelsea Treacle; 6 Tbsp Chelsea Golden Syrup; 300ml milk; 2 eggs; 1 Tbsp warm milk to mix; 1 tsp bicarbonate of soda; 1 tsp cinnamon; 2 Tbsp approx. Chelsea Demerara Sugar

Preparation

15 mins

Bake

1 hours 30 mins

Difficulty

Hard

Servings

This classic recipe brings the warmth of ginger and treacle together in a rich, moist spiced cake.

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Ingredients
Method

Ingredients

500g (4 cups) self-raising flour
1 tsp salt
1 Tbsp ground ginger
1 Tbsp baking powder
1 ½ cups Chelsea Soft Brown Sugar
175g butter
6 Tbsp Chelsea Treacle
6 Tbsp Chelsea Golden Syrup
300ml milk
2 eggs
1 Tbsp warm milk to mix
1 tsp bicarbonate of soda
1 tsp cinnamon
2 Tbsp approx. Chelsea Demerara Sugar

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Reviews

2

What did you think of this recipe?

1548455311

The recipe calls for quite a lot of raising agents which I probably won't use next time. It leaves a hot taste in the back of your throat. Maybe leave out the baking powder. I replaced the treacle with ginger syrup and reduced the quantity to 3 tbsps each of golden and ginger syrup. Also reduced the brown sugar to half quantity. I set my fan oven at 170 Celsius and it was over-cooked within 50 minutes, so probably need to review the baking time in the recipe too.Overall a nice plentiful recipe which goes particularly well with slices of creamy blue cheese and pear jelly.

Hannah

good

Method

Preheat the oven to 180°C.

Sift together flour, salt, ginger and baking powder into a bowl. In a saucepan, warm Chelsea Soft Brown Sugar, butter, Chelsea Treacle and Chelsea Golden Syrup.

In a separate pan, warm the 300ml of milk and beat in eggs. Combine with flour and syrup mixtures and mix thoroughly. Mix tablespoon of warm milk and bicarbonate soda together, then add to the mixture.

Put into a 25cm square, well-greased or baking-paper lined cake tin. Mix the cinnamon with the Chelsea Demerara Sugar and sprinkle on the top. Bake for 1 1/2 hours (or until firm) at 180°C.