Justine Picardie’s gingerbread
Ingredients
Instructions
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Pre-heat the oven to 170°C / 325°F or Gas Mark 3
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Melt the butter in a large saucepan over a low heat. Add the molasses then stir in the muscovado sugar, finely chopped fresh ginger, ground ginger, ground cinnamon, and the ground nutmeg or ground cloves.
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Take off the heat and stir in the milk, eggs and the bicarbonate soda. Then stir in plain flour. Finally, if you have it, add a dash of dark rum.
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When everything is stirred together well, pour the mixture into a prepared baking dish, lined with baking paper – I use a square cake tin and bake for around 45 minutes, until it is risen and firm on top. It may take a little longer, perhaps another ten minutes, but I take it out when it is still a little sticky inside, as this is what makes the gingerbread so delicious.
