Sticky gingerbread difficulty *** #34 

Cuts into 12

Preparing time: 20 minutes 

Cooking time: 40 minutes

Ingredients:

• 225 g plain flour 
• 1 teaspoon bicarbonate of soda 
• 2 teaspoons ginger 
• 75 g slightly salted butter 
• 125 g light sugar
• 75 g golden syrup 
• 75 g black treacle 
• 125 ml buttermilk 
• 1 egg
• 75 g sultanas 

For the glaze

• 3 tablespoons ginger marmalade or jam 
• 1 teaspoon water

1. Put the flour, bicarbonate of soda and ginger into a bowl
2. Put the butter, sugar, golden syrup and treacle into saucepan and heat gently without boiling until the butter has melted 
3. Remove from the heat and stir in the butter milk, then beat the egg 
4. Add to the dry ingredients with the sultanas and beat well to mix 
5. Spoon the mixture into a greased and lined 20 cm square cake tin or shallow baking tin 
6. Spread the mixture into the corners 
7. Bake in a preheated oven, 160 C (325 F),Gas Mark 3, for about 30 minutes, 
8. Leave to cool in the tin 
9. Transfer to a board and peel off the lining paper 
10. Make the glaze 
11. Put the marmalade or jam and measurement water in a small saucepan and heat gently 
12. Press through a sieve to remove and lumps and brush over the gingerbread 
13. Cut into bars.
14. Enjooooy! :-D