Gingerbread

INGREDIENTS

250ml semi-skimmed milk

1 unwaxed orange, finely zested and juiced

150g light brown sugar

a large pinch salt

300g golden syrup

150g dark treacle

4 teaspoons ground ginger

4 teaspoons ground cinnamon

2 teaspoons ground allspice

180g unsalted butter, chilled and cut into pieces

350g self-raising flour

1 teaspoon bicarbonate of soda

3 medium eggs

60ml Plain syrup

Basic cream cheese frosting, lemon variation

METHOD

Preheat the oven to 170°C and line two 12-hole muffin trays with cases.

Add enough milk to the orange juice to make up 300 ml of liquid. Place the milk mixture in a saucepan with the zest, sugar, salt, golden syrup, treacle and spices and gently bring to the boil, stirring constantly. Remove from the heat and add the butter, stirring with a whisk until melted.

Sift the flour and bicarbonate of soda into a large bowl and add the slightly cooled liquid mix. Mix gently with a whisk. Add the eggs one at a time and mix them through, until the cake batter is just smooth and thoroughly combined. Pour the mixture into a jug and fill the cases until three-quarters full.

Bake for 20–22 minutes, depending on your oven. They are cooked when they are well-risen and spring back to the touch. If in doubt, insert a knife into the centre; it should come out clean.

Once baked, let rest for a few minutes outside of the oven. Brush the tops with syrup while they are still warm. Remove from the trays and leave to cool completely on a wire rack.

To decorate, use the lemon cream cheese frosting and top with a little gingerbread man biscuit.

NOTE

Allspice is not the same as mixed spice.

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