Dickens Gingerbread
- 120g salted butter
- 180g light muscovado sugar
- 240g self raising flour
- 240g black treacle
- 2 medium eggs
- 1 heaped dessert spoon ground ginger – adjust to taste
- 40g chopped crystallised ginger
- 100ml milk
- 25ml rum
Method
- Melt the butter, treacle and brown sugar and when slightly cooled add in remaining ingredients.
- Pour half into a well greased 2lb loaf tin
- Bake in oven 160C (fan oven ) for about 45mins or until starting to brown well. Do not over bake – you may need to cover with foil if starts to brown too much. It will still be fairly molten when you bring it out of oven
- Wrap in foil and keep in airtight tin to mature for about 3 weeks, although it still tastes good if eaten after a few days