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Sticky ginger traybake

Sybil Kapoor shares her recipe for gloriously sticky ginger traybake
ginger traybake

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
  1. 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.
  2. 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.
  3. 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.
  4. 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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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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