Gingerbread

Gingerbread, prepared with butter, brown sugar, golden syrup.

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Method

9 clear steps

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
Allow the hot mixture to cool until warm, not steaming. Beat the eggs, then stir them into the mixture so they do not scramble.
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.

United Kingdom

Gingerbread, prepared with butter, brown sugar, golden syrup.

Loading kitchen…

9 clear steps

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
Allow the hot mixture to cool until warm, not steaming. Beat the eggs, then stir them into the mixture so they do not scramble.
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.