Sticky Gingerbread Recipes

STICKY GINGERBREAD

Steps:

• Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
• Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don't allow it to get too hot.
• Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
• Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
• NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.

BLACK STICKY GINGERBREAD

Steps:

• Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
• Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
• Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger.
• Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.

SELF-SAUCING STICKY GINGERBREAD PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 23 x 25cm ovenproof baking dish. Whisk the flour, baking powder, spices, dark muscovado and half the light muscovado sugar in a bowl until well combined.
• Whisk the butter, milk and eggs together in a large jar. Make a well in the dry ingredients, then pour the wet ingredients into it. Whisk everything together until just combined. Pour the mixture into the prepared dish. Mix the remaining muscovado sugar with the golden syrup, treacle and 300ml boiling water. Pour all over the batter and bake for 40-50 mins. Serve warm in bowls with vanilla ice cream.

STICKY GINGERBREAD.

Steps:

• sift flour, sugar,ginger,mixed spice & salt together.
• melt butter & treacle together.
• warm milk & add bicarb.
• add wet ingredients to flour mix, and stir well.
• add egg & stir again.
• place in a greased & lined tin & put into a pre-heated oven, 180c gas 4-5 and cook for approx 45-50 min, insert skewer or knife, if it comes out clean, I check after 30 min & cover top with greasproof paper to stop top from burning. Remove from oven when cooked & leave for 5 min before placing on a wire rack to cool. It will be moist & sticky next day but also delicious warm. The tin I use is 7.5 inches wide x 9.5 inches long & 3 inches in depth.

STICKY GINGERBREAD

Steps:

• Put flour, ginger, mixed spice, and bicarbonate of soda into a bowl.
• Put the butter, black treacle, syrup, brown sugar into a pan and heat until fat has melted.
• Cool slightly and add to dry mixture.
• Mix in the eggs and enough milk to make a cake batter.
• Pour into a lined 7 inch square tin.
• Sprinkle with the almonds (optional).
• Bake in a preheated oven Gas 3 for 1-1/2 to 2 hours until firm to the touch.
• Cool on a wire rack.
• This gingerbread keeps really well, and will become softer and stickier the longer it is kept in an airtight container. But, will it last?

STICKY CRANBERRY GINGERBREAD

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

BLACK STICKY GINGERBREAD

Steps:

• Grease a 20 x 30 cm roasting pan and line the base with greaseproof paper.
• Preheat the oven to 150C/300F/gas mark 2.
• Melt the butter, soft brown sugar and treacle in a pan.
• Sift the flour, ground ginger and cinnamon then stir in the melted mixture with the beaten eggs. Warm the milk to blood heat, pour it on to the bicarbonate of soda, stir it in and add it to the mixture. Stir well and pour the mixture into the prepared tin.
• Bake the gingerbread for about 1 1/2 hours. Cover the top with greaseproof paper after 1 huor.
• When the gingerbread is cold cut it into fingers and serve it spread with butter.