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Iced Gingerbread

ingredients

serves: 8
175 g margarine
4 tbsp golden syrup (substitute light corn syrup)
4 tbsp black treacle (molasses)
7/8 cup (175 g) 6 oz dark brown soft sugar
3 cups (350 g) wholemeal flour
1 tbsp ground ginger
1 tbsp baking powder
1 tsp Bicarbonate of soda (Baking soda)
1 tsp salt
1 medium egg, beaten
300 ml milk
1 1/2 cups + 3 tbls (250 g) icing sugar (confectioners sugar), sifted
2 tbsp water
50 g crystallized ginger, chopped

method

1. Grease and base- line a 22 cm square dish.

2. Place the margarine, syrup, treacle and sugar in a bowl and microwave on HIGH for 2 minutes, until the margarine has melted.

3. Place the flour in a large bowl, then sift in the ginger, baking powder, bicarbonate of soda and salt. Beat in the egg, milk and melted mixture.

4. Pour into the prepared dish and cook on HIGH for 12 minutes. Leave to stand for 10 minutes, then turn out onto a wire rack to cool

5. Beat the icing sugar with the water to make a thick glace icing, then spread over the top of the cake. Sprinkle with the chopped ginger. Leave to set, then cut into fingers.

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