Ingredients
2 cups flour- 1 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tblsp ground ginger
- ½ tsp mixed spice
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1 cup maple syrup (golden syrup can be used instead)
- ¼ cup water
- 225 g Butter
- 2 eggs beaten
- 250 ml milk
Method
- Preheat oven to 150°C
- Line two 22cm square cake tins or 1 large tin
- Into a large bowl sift the flour, brown sugar, baking soda, baking powder and the spices.
- In to a small saucepan add the maple syrup, water and the butter. Melt over a low heat.
- Add the butter mixture, beaten eggs and milk into the dry ingredients.
Mix well and then pour into the tins.- Bake for 1 ¼ hours or until a skewer comes out clean when inserted into the gingerbread.
- Once cooked leave in the tin for 15 minutes before turning out.
Aside: This makes a lovely moist gingerbread that will keep happily in an airtight container for up to 5 days.