Gluten free gingerbread. Yummy. There is only one problem with making this recipe - it is sooooo moorish that it just begs me to eat it. Not so good for my attempt to lose weight!
The things I have to do to write a new page, eh?
NOTE: I like a lighter colored gingerbread, but if you like yours darker you can use black treacle or molasses in place of the golden syrup. If you like it really sticky, you can increase the quantity to 12 oz (300g).
To start making your gluten free gingerbread Place the brown sugar, butter and golden syrup or treacle into a saucepan. Warm gently over a low heat until the butter starts to melt.
Stir continuously while the butter and sugar melt, forming a thick syrupy mixture.
Once it is all melted, turn off the heat and leave the mixture to cool slightly.
Meanwhile sift the flour, baking powder and ground ginger into a large bowl. I used the bowl from my electric mixer for these photos.
Make a well (dip) in the center and pour in the melted mixture. Stir until thoroughly combined.
At this point you will have a dough-like consistency, as in the photo above.
Next you will crack the egg into a jug and whisk it up with the milk.
Mix the egg/milk into the mixture and then you can add optional ingredients such as the sultanas I used, or chopped stem ginger if you like your gingerbread to have even more flavor. Gently mix the additional ingredients in then pour into your loaf pan.
Cook in a low to moderate oven (160 degrees centigrade) for around 1 to 1 and a quarter hours.
To test if your gluten free gingerbread is cooked, insert a skewer or thin bladed knife into the center. If it comes out clean it is cooked. Leave to cool in the pan.
Once cool, hold a cooling rack over the top of the pan, hold both the pan and rack tightly, and upturn them both. The gingerbread should slip out easily onto the rack, where it can be left to cool further before serving.