Gingerbread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 115 g butter
• 125 g golden syrup
• 50 g treacle
• 125 g light brown sugar
• 200 ml milk
• 1 egg, lightly beaten
• 280 g plain flour
• 10 ml ground ginger
• 10 ml baking powder
• 3 1/2 ml bicarbonate of soda

Recipe

• 1 remove the bread pan from the bread machine and fit the kneader.
• 2 place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally., leave to cool slightly then pour into the bread pan.
• 3 add the milk and egg to the bread pan. sift the flour, ginger, baking powder and bicarbonate of soda together and spinkle over the liquids.
• 4 insert and lock the bread pan into the bread machine. select program 10 cake/quick bread. press start. after 6 minutes, open the lid, and using a plastic spatula scrape down the sides of the pan to remove any dry flour pockets.
• 5 at the end of the cycle, turn off the remove the bread pan using oven gloves.
• 6 leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
• 7 note: gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.