Sticky Gingerbread With Marmalade Recipes

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STICKY GINGERBREAD



Sticky Gingerbread image

This recipe takes no time at all to prepare, and is simply delicious. It's perfect for a well deserved tea/coffee break, but equally good served slightly warm with some good vanilla ice cream. My two young children love this cake-my 3 year old son calls it Mummy's special ginger cake! It keeps very well and freezes well too!

Provided by Noo8820

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 12

500 g plain flour
2 tablespoons ground ginger
1/2 teaspoon ground black pepper
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon salt
250 g muscovado sugar
175 g butter
175 g golden syrup
175 g black treacle
300 ml milk
1 egg

Steps:

  • Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
  • Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don't allow it to get too hot.
  • Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
  • Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
  • NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.

Nutrition Facts : Calories 479.5, Fat 13.7, SaturatedFat 8.2, Cholesterol 52.2, Sodium 510.1, Carbohydrate 83.9, Fiber 1.5, Sugar 25.3, Protein 6.9

RICH AND STICKY GINGERBREAD WITH MARMALADE



Rich and Sticky Gingerbread with Marmalade image

Categories     Bread     Egg     Ginger     Dessert     Bake     Christmas     Raisin     Molasses     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 pieces

Number Of Ingredients 8

1 2/3 cups self-rising flour
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup robust-flavored (dark) molasses
2 large eggs
1 cup orange marmalade
1/2 cup golden raisins
1/3 cup chopped crystallized ginger (about 2 ounces)

Steps:

  • Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
  • Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

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