* 4oz (100g) hard margarine
* 4oz (100g) dark muscovado sugar
* 4oz (100g) black treacle
* 2 eggs, beaten
* 6oz (175g) plain flour
* 2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 1/4 pint (150ml) milk

1. Lightly grease and line the base of a rectangular microproof dish, 5x9 inches (13x22.5cm), with a piece of kitchen paper.
2. Measure the margarine, sugar and black treacle into a mkroproof bowl and heat on medium power for 3 minutes, then stir well until the margarine has melted and mixture is thoroughly blended. Stir in the eggs, flour, ginger and cinnamon and mix well. Heat milk on medium power for 2 minutes until hand-hot and stir into the ginger mixture. Beat well until smooth.
3. Pour into the prepared dish and cook on medium power for 11 minutes. The top of the gingerbread will still be sticky but a skewer should come out clean when pushed into the centre of the cake. Allow to cool completely, turn out and divide into 12 squares.

Power Level: Medium
Cooking Time: 16 Minutes
Makes: 12 squares

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