Gingerbread

SKU
gingerbread
icon In stock
AGA Cold Plain Shelf
AGA Cold Plain Shelf
AG2M210636
£20.00
Out of stock
Small Bake-O-Glide® Cooking Liner
Small Bake-O-Glide® Cooking Liner
W3693
£11.00
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
W3455
£30.00
Out of stock
AGA Grid Shelf
AGA Grid Shelf
AE4M211863
£35.00

Free Delivery on orders over £50

Free Click & Collect Delivery on orders over £30

  • Details
  • Reviews
  • FAQs
  • Delivery & Returns

This gingerbread is wonderful eaten on the day it is made but is equally as good a few days later with a lemon-flavoured icing on top.

You May Also Like

Description

Ingredients

  • 8oz (225g) self raising flour
  • 1.5 teaspoons ground ginger
  • 0.5 teaspoon mixed spice
  • 4oz (100g) soft brown sugar
  • 4oz (100g) margarine
  • 4oz (100g) golden syrup
  • 4oz (100g) treacle
  • 1 egg
  • 0.25 pint (150ml) milk

Method

Line a small roasting tin with foil and grease well. Measure the flour and spices into a bowl. Put the sugar, margarine, syrup and treacle in a pan and heat gently on the Simmering Plate until melted. Allow to cool slightly. Beat the egg into the milk. Add the treacle mixture and milk to the flour gradually and beat well. Pour into the prepared tin.

2 Oven AGA: With the grid shelf on the floor and the cold plain shelf on the second set of runners in the Roasting Oven, cook for about 30 minutes until well risen and springy to the touch and beginning to shrink away from the sides of the tin.

3 & 4 Oven AGA: Hang the tin on the fourth set of runners in the Baking Oven and cook for about 30 minutes, turning the tin once, until well risen and springy to the touch and beginning to shrink away from the sides of the tin.

Allow to cool then cut into squares and serve.

From The AGA Book by Mary Berry

Reviews
Write Your Own Review
You're reviewing:Gingerbread
Your Rating
FAQ's
@aga_cookers
Keep up to date with the latest home inspiration and AGA must haves by following our socials.