125g (4½oz) stem ginger, drained of syrup, finely chopped
1 medium egg, at room temperature
285ml (10½floz) full fat milk
95g (3½oz) unsalted butter, softened
110g (4oz) Lyle's Golden Syrup
95g (3½oz) Lyle's Black Treacle
95g (3½oz) Tate & Lyle Fairtrade Dark Soft Brown Sugar
Method
1. Preheat the oven to 180°C/160° Fan,, while you sift the
flour, spices, bicarbonate of soda and salt together in a bowl. Add the stem ginger and toss to coat.
2. Beat the egg and milk together, then combine the
butter, Golden Syrup, Treacle and Dark Soft Brown Sugar together in a small pan. Set over a low heat and stir from time to time until the butter has melted and the sugar
has dissolved.
3. Pour this mixture into the flour, followed by the egg and
milk and beat vigorously with a wooden spoon - you are looking to make a smooth batter.
4. Pour into a 900g (2lb) loaf tin (lined, or greased and the
base lined with parchment). Bake on the middle shelf for 30 minutes, then cover with a sheet of foil to stop it from over-browning and cook for a further 30 minutes. The gingerbread is ready when
well risen, it feels springy and when a fine skewer inserted in the centre comes out clean.
Leave in the tin for a little, then pop on a wire rack to cool
completely. Lose the paper, and you're done.
