I love my sticky and spicy gingerbread cut into generous squares, but traditionally it was thinly sliced and buttered, just like bread. Although I know you will be tempted to tuck in straight away, I promise it will taste even better if you leave it wrapped up in a tin for a couple of days.
makes: 16 squares
preparation: 20 minutes
baking: 1¼ hours
cooling: 1 hour
freeze: Yes
175g (6oz) black treacle
175g (6oz) golden syrup
175g (6oz) dark brown muscovado sugar
175g (6oz) dairy-free spread
350g (12oz) wheat- and gluten-free plain flour
2 tsp xanthan gum
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground mixed spice
150ml (5fl oz) soya/rice/almond milk
1 large egg, beaten
75g (2¾oz) glacé ginger
equipment
20cm (8 inch) deep square tin
* Preheat the oven to 170°C/150°C fan/Gas 3. Grease and line the cake tin.
* Place the treacle, golden syrup, sugar and dairy-free spread in a heavy-based saucepan over a gentle heat. Stir occasionally until the spread has melted and the sugar dissolved. Remove from the heat.
* Sift the flour, xanthan gum, bicarbonate of soda, ground ginger and mixed spice into a large mixing bowl and make a well in the centre.
* Slowly blend the milk into the syrup mixture – it should now be just tepid in temperature. If it is too hot, leave it to cool for a little longer.
* Gradually pour the syrup mixture into the flour, then add the egg and glacé ginger and beat with a large balloon whisk until combined. The mixture should now be smooth and shiny.
* Pour into the prepared cake tin and bake in the oven for 1 to 1¼ hours. The gingerbread should have risen and a metal skewer inserted into the middle should come out clean. If you remove it too soon, the gingerbread will deflate and dip in the middle.
* Remove from the oven and leave to cool in the tin for 1 hour before removing the baking parchment and transferring to a metal cooling rack.
* Wrap the gingerbread in fresh baking parchment and silver foil and store in an airtight container for two days before cutting into squares and serving.
* Store in an airtight container, wrapped in baking parchment and foil, for up to ten days.