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Iced Gingerbread




Source of Recipe


Sainbury's


List of Ingredients




Cake
175g margarine
4 x 15ml spoons golden syrup
4 x 15ml spoons black treacle
175g dark brown soft sugar
350g wholemeal flour
15ml spoon ground ginger
15ml spoon baking powder
5ml spoon bicarbonate of soda
5ml spoon salt
1 medium egg, beaten
300ml milk

Decoration
250g icing sugar, sifted
2 x 15ml spoons water
50g crystallized ginger, chopped


Recipe



Grease and base-line a 22cm square dish.

Place the margarine, syrup, treacle and sugar in a bowl and microwave on HIGH for 2 minutes, until the margarine has melted.

Place the flour in a large bowl, then sift in the ginger, baking powder, bicarbonate of soda and salt. Beat in the egg, milk and melted mixture.

Pour into the prepared dish and cook on HIGH for 12 minutes. Leave to stand for 10 minutes, then turn out onto a wire rack to cool

Beat the icing sugar with the water to make a thick glace icing, then spread over the top of the cake. Sprinkle with the chopped ginger. Leave to set, then cut into fingers.