This gorgeous sticky ginger traybake recipe is a fusion of gingerbread, parkin and flapjack
Serves 8
- Whole milk 150ml
- Black treacle 40g
- Butter 80g
- Plain flour 55g
- Ground ginger 1½ tsp
- Groud cinnamon a pinch
- Bicarbonate of soda ½ tsp
- Light muscovado sugar 115g
- Dark muscovado sugar 40g
- Porridge oats 100g
- Pre-heat the oven to 150°c/ gas 2½. Lightly oil an 18 x 28cm tray bake tin. Line the base with baking parchment and lightly oil.
- Put the milk, treacle and butter in a small saucepan. Set over a low heat and stir occasionally until the butter has melted. Leave to cool slightly.
- Sift the flour, spices and bicarbonate of soda into a large bowl. Mix thoroughly then add the sugars and oats. Give the warm, melted ingredients a quick stir and mix into the dry ingredients. Pour into the baking tin and bake for 45 minutes.
- Leave the ginger traybake in its tin on a wire rack to cool. Once completely cold, cut into 8 squares. It becomes more gooey with time.
You will need
- Whole milk 150ml
- Black treacle 40g
- Butter 80g
- Plain flour 55g
- Ground ginger 1½ tsp
- Groud cinnamon a pinch
- Bicarbonate of soda ½ tsp
- Light muscovado sugar 115g
- Dark muscovado sugar 40g
- Porridge oats 100g
Method
- Pre-heat the oven to 150°c/ gas 2½. Lightly oil an 18 x 28cm tray bake tin. Line the base with baking parchment and lightly oil.
- Put the milk, treacle and butter in a small saucepan. Set over a low heat and stir occasionally until the butter has melted. Leave to cool slightly.
- Sift the flour, spices and bicarbonate of soda into a large bowl. Mix thoroughly then add the sugars and oats. Give the warm, melted ingredients a quick stir and mix into the dry ingredients. Pour into the baking tin and bake for 45 minutes.
- Leave the ginger traybake in its tin on a wire rack to cool. Once completely cold, cut into 8 squares. It becomes more gooey with time.
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