I've been wanting to try this recipe for ages. The gingerbread loaf I made a while back (but only recently got around to posting) came out quite well. The idea of a sweeter, more cake-like concoction sounded quite appealing.

I decided to substitute a 1:1 mix of corn syrup and molasses for the golden syrup called for in this recipe. I do like the molasses with the ginger, but I it was a bit too strong in the case and gave the cake a bitter edge. I'll try a 3:1 corn syrup:molasses ratio next time.

Sticky Gingerbread

Slightly adapted from Edmonds Cookery Book

Ingredients

• 125g (salted) butter, softened
• 1/2 c. sugar
• 3/4 c. corn syrup
• 1/4 c. molasses
• 1 large (or 2 medium) egg(s)
• 2 1/2 c. soft (plain/standard/bread) flour
• 1/4 tsp. salt
• 1/2 Tbsp. baking soda
• 1/2 Tbsp. ground ginger
• 1 tsp. cinnamon
• 1 c. water

Directions

1. Cream butter and sugar together until light and fluffy.
2. Combine the corn syrup and molasses and warm slightly until runny.
3. Add corn syrup mixture to butter mixture.
4. Beat in egg(s).
5. Sift dry ingredients together and mix well.
6. Add dry ingredients to creamed mixture alternately with water.
7. Pour batter into greased and floured 9" (23cm) square tin.
8. Bake at 350°F (180°C) for 1 hour.
9. Leave to cool in tin for 10 minutes before turning out.
10. Cut into squares and serve with custard.