Ingredients
The following ingredients have 4 Servings
- 2 sticks (8oz/225g) butter
- 1 cup (8oz/225g) light brown sugar
- ¾ cup (8oz/225g) molasses ((Treacle))
- 2 large eggs (room temperature )
- 3 cups (15oz/425g) all-purpose flour
- 2 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups (10floz/300ml) whole milk
- 2 teaspoons baking soda
Instruction
- Preheat the oven to 300°F (150°C). Grease and line two 9x5” loaf pans.
- In a large pot, gently heat the butter, sugar, and molasses until melted. Set aside to cool down.
- Once cooled, beat the eggs together before whisking into the molasses mix. .
- Sift the flour, spices, and salt over the molasses mix and whisk in until just combined.
- Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk. You will see it bubble and activate.
- Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok. Pour the batter into your prepared pans.
- Bake at 300°F (150°C) for 45 minutes. Then cover the pans with aluminum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
- Once the hour is up take them out of the oven, leaving the foil on until they are completed cold to get a moist, sticky top. Enjoy as-is or with butter. Store at room temperature for up to 3 days. P.S the flavor just gets better as it sits.