sticky gingerbread
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Sticky Gingerbread

A gingerbread that is almost brownie like in texture. It’s like a ginger brownie, fudgy, sticky and just a little bit gooey.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: TrayBakes
Cuisine: British
Servings: 9 squares
Author: Emma

Ingredients

Ingredients for the cake

  • 230 grams self-raising flour (1 and 3/4 cups)
  • 2 1/2 teaspoons ground ginger
  • 220 grams golden syrup (2/3 cup)
  • 3 tablespoons molasses
  • 85 grams unsalted butter (1/2 cup)
  • 55 grams light brown sugar (1/4 cup - packed)
  • 1 large Egg
  • Drop of milk

Ingredients for the icing

  • 8 tablespoons Icing sugar Confectioners sugar
  • Rind of 1 small lemon
  • Juice of half a small lemon

Instructions

Directions for the cake

  • Preheat your oven to 180C / 350F / Gas mark 4
  • Line a 10x8 inch tin with parchment paper and set aside.
  • In a mixing bowl sieve the flour and ground ginger together and place to one side.
  • In a small saucepan put the golden syrup, molasses, unsalted butter and sugar together and stir together on a medium heat until the sugar has dissolved and the butter has melted, once done put aside for a minute to cool a little.
  • After a minute, add the melted ingredients to your bowl of flour. Add your egg and mix, until everything is well incorporated. Add a drop of milk to the batter to loosen it a little so it’s at dropping consistency.
  • Pop your cake in the oven for 30 – 35 minutes. Checking once 30 minutes is up as some ovens are hotter than others. You want your cake to have a rich golden colour to it and a pick to come out clean when inserted.
  • Take it out of the oven and leave it to fully cool in its tin.
  • Directions for the icing
  • Once the cake is cool, measure out your icing sugar into a small bowl and zest a small lemon and add it to the icing sugar. Juice half of this lemon and mix everything together, until you have a liquid that’s pourable.
  • Using a teaspoon drizzle the icing over your cake and serve.
  • This cake will keep in an airtight tin for 5 days