Gingerbread with Lemon Icing
from Carol Davison's kitchen
Ingredients
150g Butter
125g Muscovado Sugar
200g Golden Syrup
200g Black Treacle
3 tsp fresh Ginger, grated
1 tsp ground Cinnamon
250ml Milk
2 large Eggs, beaten
1 tsp Bicarbonate of Soda, dissolved in 2 tbsp warm Water
300g plain Flour
Icing
½ tbsp Lemon Juice
90g Icing Sugar
½ tbsp warm Water
Method
In a saucepan, melt together butter, sugar, syrup, treacle, ginger & cinnamon
Take off the heat and add milk, eggs & bicarb mix
Put flour in a bowl and beat in liquid ingredients a little at a time (will make a very liquid batter)
Pour into a 30cm X 20cm X 5cm baking tin (lined with greaseproof paper) and bake for 45 to 60 minutes at 170°C (until risen and firm)
Be careful not to overcook as it is nicer if a bit sticky
Icing
Only make icing when the cake is cool
Whisk lemon juice into icing sugar then slowly whisk in water until you have a thick consistency
Spread over the cooled ginger bread and allow to set