Anyone who knows me will tell you how much of a hoarder I am when it comes to cookbooks. I just can’t help myself and my poor wee bookshelves are straining under the weight. Ask me to get rid of some of them and I just couldn’t pick, I love them all.
Some are better than others though and have had noticeably more use. A particularly wonderful one is Mary Berry’s Complete Cookbook which my other half’s mum, the lovely Pat, bought me for my birthday this year. It’s chock full of delicious recipes, and the cakes in particular, are an absolute delight.
Which brings me nicely onto the gingerbread cake. Wow! Did you realise how naughty gingerbread cake is? I didn’t and it’s positively wicked. Which kinda makes me love it all the more. It’s dark, rich and delicious and will give your hips an extra jiggle. Here goes, hold onto your calorie counters folks…
250g dark muscovado sugar
250g black treacle
375g plain flour
5tsps ground ginger
2tsps ground cinnamon
2 eggs, beaten
3 pieces stem ginger in syrup, drained and roughly chopped
2 tsps bicarbonate of soda
Lightly grease a 23x30cm rectangular cake tin and line with greaseproof paper. Heat the butter, sugar and treacle in a pot, stirring until smooth. Cool slightly. Sift the flour and ground spices. Stir well then beat in the eggs and stem ginger. Add the milk and bicarbonate of soda and mix well. Pour into the gingerbread mixture and stir gently until thoroughly blended.
Pour the mixture into the prepared tin and bake in a preheated oven at 160˚C (140˚C fan) for about 1 hour until well risen and springy to the touch. Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool. Once completely cook, cut into squares and serves.
Makes 16 squares.