Spice Up Your Life with Angela’s Gingerbread Tray Bake

Prep time is 15 minutes
Cooking time is 1 hour

It makes about 24 squares, enough to serve about 12 people at 2 squares each.

You will need.

• A baking tray or roasting tin approximately 12×9 inches and enough greaseproof paper or baking parchment to line the tin.
• A medium-sized saucepan
• A large-sized mixing bowl and a small mixing bowl

Ingredients

• 3 large eggs
• 250 ml milk
• 250 grams butter
• 250 grams light brown sugar
• 250 grams of golden syrup
• 250 grams black treacle
• 250 grams of plain flour
  250 grams of plain wholemeal flour
• 5 teaspoons baking powder
• 2 Tablespoons Ground Ginger
• 1 Teaspoon Ground Cinnamon
• 1 teaspoon of Mixed Spice

Grease and line the baking tray with the greaseproof paper or baking parchment.

Preheat the oven to 170 degrees centigrade or if you have a fan-assisted oven, 150 degrees centigrade and, beat the eggs and milk together in a small bowl.

1. Gently heat the butter, sugar, golden syrup, and treacle together in a medium saucepan stirring the ingredients until smooth.
2. Allow to cool slightly
3. Then in a large mixing bowl, mix together both flours, baking powder, ginger, cinnamon, and all spice.
4. Pour the treacle mix and the egg mix into the flour and stir thoroughly to combine, then beat well. Alternatively, you can use a mixer on low and then briefly on high.
5. Pour the mixture into your baking tin and bake it for between 45-60 minutes.
6. The cake is ready when it is golden brown and it springs back when you touch the surface with your finger.
7. Let the tin cool for fifteen minutes, then carefully turn out cake onto a wire cooling rake and leave it to cool completely
8. Cut into squares to serve or to store.

If you want to drizzle some lemon glace icing on your gingerbread before cutting it, you can easily make some by mixing 250 grams of sieved icing sugar with 1 tablespoon of hot water and 2 tablespoons of lemon juice, then drizzle over the surface.