You Need:

125g butter
200ml milk (any type)
2 eggs (any size) - beaten
100g chopped preserved or glacé ginger (optional)
225g black treacle or molasses
150g sugar (brown sugar is best)
225g self-raising flour, or use 225g plain flour plus 1 tsp bicarbonate of soda
Whipped cream or ice cream to serve

Method:

Preheat the oven to 160°C/gas mark 3 and grease and line a loaf tin (approx 2lb)

Mix the flour (and bicarbonate of soda, if using) with the STICKY GINGERBREAD BLEND and a pinch of salt

Heat the butter with the black treacle and sugar, stirring regularly, for 5 minutes or until the butter has melted and the sugar has dissolved

Stir the melted butter mixture into the spiced flour with the chopped preserved ginger (if using)

Stir in the beaten eggs and milk until you have a smooth, runny mixture

Pour the mixture into the lined loaf tin and bake for 45 minutes or until the top is slightly cracked and a knife inserted into the centre comes out clean (cover with foil if the top is browning before the centre is cooked through)

Leave to cool then serve in slices with a spoonful of whipped cream or ice cream (store the remaining gingerbread in an airtight tin as the flavour and texture will improve over time)