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Sticky ginger tray bake
Makes 8 Squares Cakes, Bread and Pastries
Ingredients
- 150ml whole milk
- 40g black treacle
- 80g butter
- 55g plain flour
- 11⁄2tsp ground ginger
- pinch ground cinnamon
- 1⁄2tsp bicarbonate of soda
- 115g light muscovado sugar
- 40g dark muscovado sugar
- 100g porridge oats
Method
Preheat the oven to 170C/150C F/Gas 3. Lightly oil an 18cm x 28cm tray bake tin. Line the base with baking paper and lightly grease the paper.
Put the milk, treacle and butter in a small saucepan set over a low heat and stir occasionally until the butter has melted. Allow to cool slightly.
Sift the flour, spices and bicarbonate of soda into a large bowl and mix thoroughly. Add the sugars and oats and stir well to mix everything together. Give the warm melted ingredients a quick stir and mix into the dry ingredients. Pour into the tin and bake for 45 minutes.
Leave the ginger tray bake in its tin on a wire rack to cool. Once completely cold, cut into 8 squares and serve.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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