This gorgeous sticky ginger tray bake recipe is a fusion of gingerbread, parkin and flapjack
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
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 tray bake in its tin on a wire rack to cool. Once completely cold, cut into 8 squares. It becomes more gooey with time.
Chef’s tip: The cake 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
Recipe from National Trust Simply Baking by Sybil Kapoor