Cookbook:Gingerbread

| Dessert

This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.

Ingredients

 * 110 g (4 oz) butter
 * 110 g (4 oz) brown sugar
 * 220 g (8 oz) golden syrup
 * 220 g (8 oz) all-purpose flour
 * 5 ml (1 level teaspoon) baking powder
 * 5 ml (1 level teaspoon) mixed spice
 * 10 ml (2 level teaspoon) ground ginger
 * 2 eggs
 * 120 ml (4 fluid oz) milk

Procedure

 * 1) Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
 * 2) Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
 * 3) Warm the milk in a saucepan (so it will dissolve the syrup).
 * 4) Add the milk to the bowl, and beat thoroughly.
 * 5) Beat the eggs, and then stir them in to the mixture.
 * 6) Pour the mixture into an 8-inch (20 cm) greased square cake tin.
 * 7) Bake at 170°C (325°F) for 1 hour.
 * 8) Cool in the tin for 15 minutes, then remove.
 * 9) Leave at least 1 day before cutting into squares. Serve.

Notes, tips, and variations

 * To make parkin, replace half of the flour by weight with 110 g (4 oz) coarse oat flour.