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	Podcast:		Recipe for the day
	Episode:		Sticky Ginger Bread
	Category:		Arts
	Duration:
	Publish Date:		2017-10-16 14:31:06
	Description:		Ginger bread - not the biscuit type, is perfect for ginger lovers. Keep it in an airtight tin for 24 hours before eating (If you can!) 225 g self raising flour 1 good teaspoon ground ginger 1/2 teaspoon cinnamon 90 g soft brown sugar 120 g butter 1 tablespoon golden syrup 1 tablespoon treacle 2 whole eggs For the topping 1 tablespoon soft brown sugar and 1/2 tablespoon of very hot water to dissolve it. Preheat the oven to 170C, 325F, Gas 3 Butter and line a rectangular baking tin, 20 cm by 2 cm deep. Sift the flour sugar and ginger together, add the nutmeg and cinnamon. Stir well. Melt the butter syrup and treacle under a very low light. When melted add to the flour and beat in the eggs. When mixed, pour into the tin and bake for 30 - 35 minutes. When you bring it out of the oven, brush with the sugar solution and allow to cool.
	Total Play:		0

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