Sticky gingerbread
7
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 16 • Difficulty: Easy
Sticky, sweet and utterly delicious. Perfect for an indulgent treat.
Ingredients
Low Fat Spread
115 g, plus extra for greasing
Plain White Flour
225 g
Bicarbonate of Soda
1 teaspoon(s), level
Ground Ginger
1 tablespoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Molasses
200 g, dark
Egg, whole, raw
2 medium, raw, lightly beaten
Morrisons Stem Ginger in Syrup
75 g, drained and roughly chopped
Maple Syrup
2 tablespoon(s), stem ginger syrup
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Lightly grease a 20cm square tin and line with baking paper.
2
Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.
3
Melt the spread in a pan over a low heat, allow to cool slightly then stir in the molasses and eggs.
4
Mix the molasses mixture into the dry ingredients, and then stir through most of the stem ginger (reserve 1 tbsp for decoration).
5
Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
6
In a pan, warm the reserved syrup with 1 tsp water. Pierce holes over the top of the warm cake and then brush over the syrup. Decorate with the reserved stem ginger then leave to cool completely before turning out of the tin and cutting into 16 squares.
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