Gingerbread Traybake
Gingerbread Traybake is an old-fashioned teatime favourite. Ice it or eat it plain.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Teatime
Cuisine: British
Servings: 24 pieces
Author: Susie@Everyday Cooks
- 3 large eggs
- 250 ml milk
- 250 g butter
- 250 g light brown sugar
- 250 g golden syrup
- 250 g black treacle
- 250 g plain/all-purpose flour
- 250 g plain wholemeal flour
- 5 teaspoons baking powder (25ml)
- 2 tablespoons ground ginger (30ml)
- 1 teaspoon ground cinnamon (5ml)
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Preparation:
Grease and line the tin with baking parchment or magic liner
Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
Beat the eggs and milk together in a small bowl
For the Gingerbread Traybake:
Gently heat the butter, sugar, golden syrup and treacle together in a medium saucepan, stirring until smooth
Allow to cool slightly
In a large mixing bowl, mix together both flours, baking powder, ginger and cinnamon
Pour the treacle mix and the egg mix into the flour and stir thoroughly to combine, then beat well.Alternatively, use a mixer on LOW and then HIGH Pour the mixture into the baking tin and bake for 45-60 minutes
The cake is ready when it is golden brown and springs back when you touch the surface with your finger
Cool in the tin for 15 minutes. Turn out onto a wire cooling rack and leave until completely cool
Cut into squares to serve.
Everyday Cooks Tips:
Variation:
- Ice Gingerbread Traybake before cutting, with glace icing (250g icing sugar mixed with 2-3 tablespoons (30-45ml) hot water)
Storage:
- Store in an airtight container in the fridge for up to a month - or freeze