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.

Baking

Sticky ginger traybake

Sybil Kapoor shares her recipe for gloriously sticky ginger traybake

Added on August 5, 2014

This gorgeous sticky ginger traybake recipe is a fusion of gingerbread, parkin and flapjack

Serves 8

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.

Supported by

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.

Sybil Kapoor

'The ginger traybake keeps well in an airtight container, but because it becomes so sticky, you'll need to separate the cut squares with baking parchment to prevent them from sticking together'