Spicy gingerbread is the ultimate winter treat. Filling your house with aromas of Trade Aid ginger and cinnamon evokes joy. Indulge in some good old fashioned baking with our delightful gingerbread recipe. (* indicates a fair trade product you can purchase from Trade Aid).
1 cup Muscovado Sugar (sifted)*
1 cup Treacle
2 Free range eggs No. 7 (beaten)
2 ½ cups High grade flour
4Tbs Ground ginger*
2tsp Cinnamon powder*
1 cup Milk
2tsp Baking soda
Heat oven to 150 degrees Celsius.
Place butter, sugar, treacle and molasses into a large saucepan and heat until just melted.
Remove from stovetop and allow to cool.
Beat together until combined.
Add the beaten eggs and mix well.
Sift in the flour, ginger and cinnamon.
Warm the milk and add the baking soda to dissolve. Add this to the mixture in the saucepan. (If mixture appears to be lumpy, pass through a sieve).
Pour into two regular sized, greased, floured and non-stick paper lined loaf tins.
Bake for 50 minutes to 1 hour.
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