Sunday, September 28, 2008

Ginger Diamonds

A light gingerbread cut into diamond shapes. Can be served warm as a pudding with cream, or, iced with lemon or vanilla icing, at room temperature with coffee. Recipe makes about 20.


5 ounces (150 g) soft unsalted butter, chopped
1/3 cup caster sugar
3 tablespoons treacle
1/2 cup golden syrup
2 eggs
1 2/3 cups all-purpose (plain) flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon mixed spice
1/2 cup milk


1. Beat butter, sugar, treacle and golden syrup until pale and creamy. Add eggs 1 at a time, beating well between additions.
2. Sift flour, soda, baking powder and spices together, stir into dry ingredients alternately with milk and mix well.
3. Pour mixture into a greased and base-lined 7 x 11 inch (18 x 27 cm) slab tin and spread evenly. Bake at 350 degrees F (180 degrees C) for 30-35 minutes or until cooked when tested with a skewer.
4. If serving as a pudding, cut into diamonds and serve immediately. If not, cool cake in tin before turning out onto a plate and icing, as desired.

Note: Keeps in an airtight container for 4 days.

No comments: