Sticky gingerbread

Ingredients

Instructions

1. Preheat the oven to 160°C/gas 3 and grease and line a loaf tin.
2. Mix the flour with the sticky gingerbread blend and a pinch of salt.
3. Heat the butter with the black treacle and sugar, stirring regularly, for
   5 minutes until the butter has melted and the sugar has dissolved.
4. Stir the melted butter mixture into the spiced flour with the chopped preserved ginger (if using).
5. Stir in the beaten eggs and milk until you have a smooth running mixture.
6. Pour the mixture into the lined loaf tin and bake for
   45 minutes or until the top is slightly cracked and a knife inserted into the centre comes out clean (cover with foil if the top of browning before the centre is done).
7. Leave to cool then serve in slices with a spoonful of whipped cream or ice cream (store the remaining gingerbread on an air tight tin as the flavour and texture will improve over time).