Sticky stem gingerbread cake recipe
 If you can, wrap and keep this tea time treat for a few days before eating – its stickiness will develop as it matures. 300g/10oz plain flour2 tbsp ground ginger (or according to taste – this makes for quite a hot cake)½ tsp cayenne pepper (or more if you want it very hot)½ tsp ground cinnamon½ tsp ground allspice¼ tsp macegenerous pinch ground cloves 150g/5½oz butter125g/4½ oz dark brown muscovado sugar150g/5½oz golden syrup50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger)200g/7oz black treacle 250ml/9fl oz milk1 heaped tsp bicarbonate of soda2 large free-range eggs, lightly beaten1 jar stem ginger, drained, washed and very finely chopped (optional) 300g/10oz plain flour 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake) ½ tsp cayenne pepper (or more if you want it very hot) ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp mace generous pinch ground cloves 150g/5½oz butter 125g/4½ oz dark brown muscovado sugar 150g/5½oz golden syrup 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger) 200g/7oz black treacle 250ml/9fl oz milk 1 heaped tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 1 jar stem ginger, drained, washed and very finely chopped (optional) Method Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).Sieve the flour into a large bowl along with the spices and mix lightly to combine.Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures. Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Sieve the flour into a large bowl along with the spices and mix lightly to combine. Sieve the flour into a large bowl along with the spices and mix lightly to combine. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done. Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures.