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A deliciously spicy, sticky dark ginger cake; quickly made by melting and mixing. The cake is left plain but is excellent eaten with butter or a wedge of cheese.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Sift the flour, bicarbonate of soda, ginger, cinnamon, mixed spice and black pepper into a large mixing bowl. Add the diced butter and rub into the flour mix using the tips of your fingers until the mixture looks like breadcrumbs. Alternatively you can use a food processor then tip the mixture into a mixing bowl.
Put the treacle and golden syrup into a small pan and warm gently until melted and runny but not hot. Set aside and leave until lukewarm. Put the sugar and milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool until lukewarm.
Whisk the milk into the flour mixture, quickly followed by the treacle mixture and the egg to make a smooth thick batter, the consistency of double cream. Pour the mixture into the prepared tin.
Bake the gingerbread in the heated oven for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean. Run a round-bladed knife around the inside of the tin to loosen the loaf then set the tin on a wire rack and leave the gingerbread to cool completely before turning out of the tin.
Wrap in foil and leave for at least a day before cutting; it will get stickier the longer it is kept. Store in an airtight container and eat within a week.
Preparation: 15 minutes
Baking: 45 minutes
Makes 1 large loaf cake – cuts into 12
225g Marriage’s Finest Self Raising Flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
2 grinds black pepper (or a couple of good pinches of ground black pepper)
115g unsalted butter, chilled and diced
115g black treacle
115g golden syrup
115g dark muscovado sugar
275ml milk (not skimmed)
1 large egg, beaten to mix
1 900g, (about 26 x 13 x 7cm) loaf tin, greased and base-lined