Sticky Gingerbread

pear and hazelnut cakeHaving a bonfire party? This is a great cake with all the right flavours to warm you on a chilly evening watching fireworks.

Gingerbread tends to improve if stored for 2-3 days in an airtight container, but this is equally tasty eaten straight away.  Cuts into 16+ pieces.  No need to freeze, it won’t last long enough!


300g plain flour
1tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
125g soft brown sugar
125g butter
175g golden syrup
175g black treacle
2 eggs, beaten
150ml water
25cm square cake tin greased and lined

Oven 180C/Gas 4/fan oven 160C

How to make it

  • Place dry ingredients in the bowl of a food processor.
  • Melt butter, syrup and treacle in a pan, then add eggs and water.
  • With the motor running pour the liquid ingredients down the feed tube and process until well mixed.
  • Pour into the prepared tin and bake for 40-45 minutes, until a skewer inserted into the centre comes out clean.
  • Cool on a wire rack. If storing, leave in lining paper and place in an airtight tin.

(If you don’t have a food processor, just place the dry ingredients in a large bowl and use a hand whisk to mix)

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