Baking

Gingerbread with treacle butter

Name: Gingerbread with treacle butter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 100g unsalted butter; 100g treacle, plus extra to drizzle; 100g golden syrup; 100g brown sugar; 300g self-raising flour; 1 1/2 tablespoons ground ginger; 1 teaspoon mixed spice; 2 eggs; 125ml (1/2 cup) buttermilk; Treacle, to serve; 250g unsalted butter, softened; 40ml (2 tablespoons) treacle; 100g honeycomb*, lightly crushed

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This very special gingerbread cake is served with a sweet treacle butter made with honeycomb.

100g unsalted butter
100g treacle, plus extra to drizzle
100g golden syrup
100g brown sugar
300g self-raising flour
1 1/2 tablespoons ground ginger
1 teaspoon mixed spice
2 eggs
125ml (1/2 cup) buttermilk
Treacle, to serve

Treacle butter

250g unsalted butter, softened
40ml (2 tablespoons) treacle
100g honeycomb*, lightly crushed

Method

1.

Preheat oven to 170°C. Grease a 26 x 7cm loaf pan.
2.

Place the butter, treacle, golden syrup and sugar in a saucepan over medium heat, stirring to dissolve butter. Set aside to cool.
3.

Sift the flour and spices into a large mixing bowl. In a separate bowl, whisk together the eggs and buttermilk.
4.

Fold cooled syrup into spiced flour, then add the egg mixture. Stir until combined, then spoon into loaf pan and bake for 30 minutes (a skewer inserted into the centre should come out clean).
5.

To make the treacle butter, place butter, treacle and honeycomb in a food processor and process to combine. Serve with the warm gingerbread, drizzled with treacle.