- 280g (2 cups) flour
- 200g (1 cup) brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 dessertspoons ground ginger
- ½ teaspoon mixed spice
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 360g (1 plus 1/3 cup) golden syrup
- 225g butter (roughly diced)
- 2 eggs (lightly beaten)
- 250ml (1 cup) milk
Selaks Sparkling Berries and Cream Rose
Esther Woollaston, quilt maker extraordinaire, also worked front of house for Ruth Pretty Catering. It’s not just chefs I hit up for recipes. This is the best gingerbread I have ever tasted.
With this gingerbread recipe it is very important not to boil the golden syrup and butter. Allow it to cool before adding to dry ingredients and as the liquid activates the baking soda, place into pre heated oven pronto.
Preheat oven to 150°C. Grease and line the base of an 11cm x 30cm loaf tin (or alternatively a 23cm square tin).
Into a large bowl sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon. In a small saucepan melt golden syrup with butter, but do not allow to boil. Cool.
To the dry ingredients add the golden syrup mixture followed by eggs and milk. Combine ingredients well, using a whisk (this is a very wet mix). Pour into prepared tin.
Cook loaf for 1 hour 10 minutes (in the square tin for 45 minutes) or until metal cake skewer comes out clean. When cooked leave in tin to cool for 30 minutes or more before turning out. Serve warm or cold.