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Teatime Treats
Moist Gingerbread Recipe
Ingredients125 g butter or margarine187 ml (¾ C) Huletts molasses 62 ml (¼ C) Huletts golden syrup 250 ml (1 C) milk 2 extra large eggs 500 ml (2 C) cake flour 62 ml (¼ C) Huletts white sugar 5 ml (1 t) mixed spice 5 ml (1 t) bicarbonate of soda 10 ml (2 t) ground ginger |
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Method
- In a large heavy-bottomed saucepan warm the butter, Huletts molassesand syrup, stirring until the butter has melted.
- Add milk and allow mixture to cool.
- Lightly beat eggs and add to cooled mixture.
- Sieve the dry ingredients together in a bowl.
- Using a metal spoon, gently fold in the cooled mixture.
- Turn into a greased and lined square 25 cm cake tin.
- Bake in a preheated oven at 150°C for 60 minutes.
- Leave for a few minutes in tin before turning onto a wire rack to cool.
Hint: Test whether the cake is cooked by inserting a skewer into the centre. If it is baked, the skewer will come out clean.
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