Cake & Cookie Recipes > Sticky Gingerbread

How to make sticky gingerbread:
Originally gingerbread was a flat hard biscuit made from breadcrumbs, flavored with spices. Sometimes it was gilded with gold leaf. In Mediaeval times gingerbread like this was sold at fairs. Later with the discovery of sponge making and then the development of baking powder gingerbread evolved into the spiced sticky sponge cake that we know today.


2 cups plain flour
1/2 cup brown sugar
3 1/2 teaspoons ground ginger
1 level teaspoon bicarbonate of soda
8 tablespoons black treacle
8 tablespoons butter
1/4 pint milk
1 large egg
(see measure conversions for more information)


- Sieve flour, ginger and bicarbonate into a bowl.
- Melt the butter, sugar and treacle in the milk over a low heat, stirring continuously.
- Allow to cool.
- Beat the egg in a separate bowl.
- Add the egg and the milk mixture to the flour mixture and beat well with a wooden spoon for at least 4 minutes.
- Turn this into a greased and floured seven inch square cake tin lined with greaseproof paper.
- Cook for about one hour at 160 degrees centigrade (see temperature conversions).