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Sticky Gingerbread Blend
This month's free sample is a fragrant spice blend to make a moreish spicy gingerbread loaf. You can eat it warm from the oven with whipped cream or ice cream, or wrap it and leave it for a few days where it will develop more flavour and become even richer and stickier!
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From £1.49
FS08_Sticky_Gingerbread_.pdf
This month's free sample is a fragrant spice blend to make a moreish spicy gingerbread loaf. You can eat it warm from the oven with whipped cream or ice cream, or wrap it and leave it for a few days where it will develop more flavour and become even richer and stickier!
STICKY GINGERBREAD BLEND (1 portion = 2 tbsp): ginger, cinnamon, nutmeg, black pepper, allspice, mace, coriander, cassia, chilli, green cardamon, rose. May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
STICKY GINGERBREAD Recipe:
PREP 5 mins
COOK 20 mins
HEAT 2
SERVES 8
You Need:
125g butter
200ml milk (any type)
2 eggs (any size) - beaten
100g chopped preserved or glacé ginger (optional)
225g black treacle or molasses
150g sugar (brown sugar is best)
225g self-raising flour, or use 225g plain flour plus 1 tsp bicarbonate of soda
Whipped cream or ice cream to serve
Method:
Preheat the oven to 160°C/gas mark 3 and grease and line a loaf tin
Mix the flour (and bicarbonate of soda, if using) with the STICKY GINGERBREAD BLEND and a pinch of salt
Heat the butter with the black treacle and sugar, stirring regularly, for 5 minutes or until the butter has melted and the sugar has dissolved
Stir the melted butter mixture into the spiced flour with the chopped preserved ginger (if using)
Stir in the beaten eggs and milk until you have a smooth, runny mixture
Pour the mixture into the lined loaf tin and bake for 45 minutes or until the top is slightly cracked and a knife inserted into the centre comes out clean (cover with foil if the top is browning before the centre is cooked through)
Leave to cool then serve in slices with a spoonful of whipped cream or ice cream (store the remaining gingerbread in an airtight tin as the flavour and texture will improve over time)
Packaging format:
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
Click here to read all about our spice travels to research different recipes!
Product Rating (2):
Absolutely delicious - I was a little skeptical as my normal recipe uses a treacle/golden syrup blend and I wondered if the pure treacle might be a bit much but I shouldn't have worried! The hint of chilli just enhances the warmth of the ginger and it goes wonderfully sticky after a day or two.
First free sample with first kit and really pleased with results . Deliciously sticky moist light ginger cake . Made some of recipe as 24 mini loaves then put rest in loaf tin . The depth of spicing was perfect and has been much enjoyed by all who have tasted !
Yum! It's great to hear you enjoyed this fragrant gingerbread loaf - it's a big hit here at Spicery HQ too!
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We're so pleased to hear you enjoyed our sticky gingerbread recipe! It was definitely a firm favourite here at Spicery HQ!