damp gingerbread
Damp Gingerbread
9 tablespoons butter
1 1/2 cups Lyle's Golden Syrup
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1 egg, beaten
1 cup milk
Preheat oven to 350 degrees F. Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper.
Melt butter with the golden syrup. In a separate bowl, sift together the flour, salt, baking soda, ginger, cloves and cinnamon. Pour the syrup and butter onto the dry ingredients and mix well.
Add the beaten egg and milk. Beat well. The batter will be very liquid. Pour it into the pan and bake for 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan. A tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out.
Makes about 12 servings.
Approximate values per serving: 285 calories, 10 g fat, 41 mg cholesterol, 4 g protein, 48 g carbohydrates, 0 fiber, 415 mg sodium, 30 percent calories from fat
