175g butter
125g dark muscovado sugar
2 tablespoons caster sugar (why?? I can't imagine it makes any difference!)
200g golden syrup
200g black treacle (now, I only had 50g of this so I added an extra 50g syrup making only 100g and I think it resulted in a lighter cake than when I used the full amount last time)
1/4 tsp ground cloves (I ignored this)
1 tsp cinnamon
2 tsp ground ginger
1.25 tsp bicarb soda
2 tblsp warm water
2 eggs
250ml milk
275g plain flour
40g cocoa
175g choc chips (I roughly chopped up a bar of G&B 70% dark choc)
Preheat the oven to GM 3/170 C. line a 30 x 20 x 5cm roasting tin with baking parchment (I lined 2 2lb loaf tins with liners from Lakeland and it worked a treat!)
In decent sized saucepan, melt the butter, syrup, treacle, sugar and spices.
In a cup, dissolve the bicarb in the warm water.
Take the pan off the heat and beat in the eggs, milk & bicarb/water.
Stir in the flour and cocoa and beat with a wooden spoon to mix.
Stir in the choc chips and pour the mix into the lined tin(s). Bke for about 45 mins until risen and firm. It will be slightly damp under the set top - this is what ou want.
Remove to a wire rack to cool in the tin.
Now, there is a recipe for the icing to go with it but I've never made this. the loaf cake slices nicely and is wonderful without the icing. However, here it is...
250g icing sugar
30g butter
1 tblsp cocoa
60ml ginger ale
Sieve the icing sugar.
In a heavy bottomed saucepan, heat the butter, cocoa and ginger ale. When the butter's melted, whisk in the icing sugar.
lift the gingerbread out of the tin and unwrap the liner. Pour over the icing just to cover the top and cut into fat slabs when set.