- 280g (2 cups) flour
- 200g (1 cup) brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 dessertspoons powdered ginger
- ½ tsp mixed spice
- ½ tsp nutmeg
- 1 tsp cinnamon
- 360g (1 cup + 1/3 cup) golden syrup
- 225g butter (roughly diced)
- 2 eggs (lightly beaten)
- 250ml (1 cup) milk
- 70g (10-12 pieces) crystallised ginger (cut into 5mm dice)
- 50g (½ cup) toasted walnuts (roughly chopped)
- icing sugar to sprinkle
- Brandy Butter Frosting
Selaks Sparkling Berries and Cream Rose
Usually the gingerbread is made in a large deep loaf tin but we also love the gingerbread made as individual servings in mini loaf tins. We like to pipe frosting onto the loaves and for very special occasions decorate with tiny gold edible balls.
Only fill the tins to the amount specified. If you wish, freeze the loaves but without the icing sugar sprinkle and the frosting, however they won’t be quite as good as freshly baked.
Preheat oven to 150°C. Grease sides and bases of two trays, 8 form mini loaf tins and line 14 bases with baking paper.
Into a large bowl sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon.
Into small saucepan set over a low heat, place golden syrup and butter and melt but do not allow to boil. Cool.
Pour onto dry ingredients followed by eggs and milk. Quickly using a hand whisk mix ingredients but only till they are mixed. This is a very wet mix.
Pour into prepared tins to three-quarters fill. Sprinkle with ginger and walnuts.
Place into preheated oven and cook for 25 minutes or until metal cake skewer when inserted comes out clean. Remove from oven and leave in tins to cool for at least 15 minutes before turning out.
Cool completely, sift icing sugar lightly across the top and frost with Brandy Butter Frosting.