Description

Hairy Bikers Gingerbread is a classic spiced cake known for its dark, sticky texture and warm ginger flavor. Unlike American-style gingerbread cookies, this version is more like a dense cake, traditionally baked in a loaf or tray, and is known for its moistness and deep flavor. Perfect for cold weather, this gingerbread improves in flavor after sitting for a day or two, becoming even stickier and more flavorful.

Ingredients

To create this deliciously spiced gingerbread, you’ll need the following ingredients:

Self-raising flour (225g): Gives the gingerbread its light, spongy texture.
Butter (115g): Adds richness and moisture to the cake.
Soft brown sugar (115g): Provides sweetness and a slightly caramel flavor.
Golden syrup (115g): Contributes to the moist, sticky texture.
Black treacle (molasses) (115g): Adds depth and richness to the flavor.
Milk (150ml): Helps to loosen the batter and keep the cake moist.
Ground ginger (2 tsp): The key spice that gives the gingerbread its signature flavor.
Ground cinnamon (1 tsp): Adds warmth and complements the ginger.
Bicarbonate of soda (baking soda) (1 tsp): Helps the gingerbread rise.
Eggs (2 large, lightly beaten): Helps bind the ingredients and adds richness.

Instructions

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 160°C (320°F) or 140°C (fan).
Grease and line a loaf tin or square baking tin (around 8×8 inches) with greaseproof paper.

Step 2: Melt the Wet Ingredients

In a medium saucepan, gently melt the butter, soft brown sugar, golden syrup, and black treacle over low heat.
Stir occasionally until everything has melted and combined smoothly.
Once melted, remove from heat and allow the mixture to cool slightly.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and bicarbonate of soda.

Step 4: Add the Wet Ingredients to the Dry Ingredients

Gradually pour the melted butter and sugar mixture into the bowl of dry ingredients, stirring gently to combine.
Pour in the milk and stir until you have a smooth batter.

Step 5: Add the Eggs

Lightly beat the eggs and fold them into the batter until fully combined.

Step 6: Bake the Gingerbread

Pour the mixture into the prepared baking tin, spreading it evenly.
Bake in the preheated oven for 50-60 minutes, or until the gingerbread feels firm to the touch and a skewer inserted into the middle comes out clean.

Step 7: Cool and Store

Allow the gingerbread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, wrap the gingerbread in greaseproof paper and store in an airtight container. The gingerbread improves in flavor and texture after 1-2 days.