Chunky slabs of rich, dark, spiced gingerbread made moist with grated carrots.
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Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Course Dessert
Cuisine British
Servings 20squares
Calories 410kcal
Ingredients
200g/7 oz/scant 1 cup unsalted butterplus extra for greasing
200g/7 oz scant 1 cup light soft brown sugar
200g/7 oz/2/3 cup black treaclemolasses
375g/13 oz /3 cups plainall purpose flour
3teaspoonground ginger
2teaspoonbicarbonate of sodabaking soda
250ml/ 8 1/2 fl oz/1 cup whole milk
150g/5 1/4 oz1 1/2 medium carrots, peeled and grated
2large free-range eggsbeaten
3piecesof stem ginger in syrupchopped
Instructions
Preheat the oven to 160C/140C fan/320F/gas 2.
Grease and line a 23 x 30mm/9 x 12 in baking pan with baking parchment.
Heat the butter, sugar and treacle in a pan, stirring until smooth and melted. Leave to cool slightly.
Sift the flour, ginger and bicarbonate of soda into a large bowl.
Stir in the milk, carrot, beaten egg, stem ginger and treacle mixture an stir to combine. Pour the mixture into the prepared pan and bake for 1 hour until well risen and springy in the middle.