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Family ginger bread

  • 0:10 Prep
  • 1:10 Cook
  • Makes 25-30 pieces
  • Advanced


  • 250g butter, cubed
  • 180g brown sugar
  • 375mls (1 1/2 cups) golden syrup
  • Melted butter, to grease
  • 1 egg
  • 300mls milk
  • 200g (1 1/3 cups) plain flour
  • 200g (1 1/3 cups) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger


  • 1
    Place the butter, brown sugar and golden syrup in a large saucepan.
  • 2
    Stir over medium heat until the butter melts and the sugar dissolves. Remove from the heat, pour into a large heat resistant bowl and set aside to cool.
  • 3
    Preheat oven to 180°C. Brush a 20cm square cake pan with the melted butter to lightly grease.
  • 4
    Place the egg and milk in a small bowl and whisk to combine.
  • 5
    Sift together the plain flour, self-raising flour and bicarbonate of soda.
  • 6
    Use a wooden spoon to mix the dry ingredients into the cooled butter mixture alternatively with the egg mixture, in 2 separate batches each, until well combined.
  • 7
    Pour the mixture into the greased cake pan and smooth the top with the back of a spoon.
  • 8
    Bake in preheated oven for 1 hour 10 minutes, covering with foil after 40 minutes, or until a skewer inserted into the centre comes out clean.
  • 9
    Stand in pan for 20 minutes before turning onto a wire rack.
  • 10
    Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.

Source: taste.com.au


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