Being a stay at home Mum means the joys of early morning TV (not)! However this week there was a recipe on Good Morning that caught my eye so I thought I’d give it a go.
125g brown sugar
1 cup golden syrup
1 ½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon mixed spice
2 eggs, lightly beaten
1 teaspoon baking soda
1 cup plain flour
Combine butter, sugar, syrup and spices in a saucepan on a medium heat element until melted together.
In a bowl, lightly beat the eggs. Add milk and baking soda. Add to saucepan and mix together.
In another bowl, place the flour. Pour wet ingredients over and mix well. The mixture will be very wet (basically liquid). Use a whisk to eliminate any lumps if you need. * THE MIXTURE IS A LIQUID MIX SO DO NOT BE ALARMED OR FEEL THE NEED TO ADD MORE FLOUR.
Spray your mini loaf pans/loaf pan with non-stick spray. Fill each one with the mixture to ¾ full.
Bake at 170˚C for 35 minutes. Cool on a wire rack, and ice when cool.
Sift one cup of icing sugar into a bowl. Add the juice of 1 lime and 1 tablespoon of hot water. Stir together until you get a thick paste, adding more icing sugar if necessary. Once gingerbread/s are cool, spread glaze over with a knife.
Now on the show and the TVNZ website where I got the recipe the mix was poured in mini loaf tins but it was clearly stated on the show that you could use the mix to make a single large loaf – which is what I did. However, even though I cooked it for an extra 15-20 minutes, the loaf sprung back when touched and the skewer removed clean, I found that the loaf was starting to overcook on the outside but when cut into it is undercooked on the inside (just). I think next time I will bake it for the same amount of time but at 180˚C. The glaze by the way is delicious!