Gingerbread

Being a lover of all things ginger, I was delighted to come across this recipe in the book The Great British Book of Baking, the book that accompanies every bakers favourite TV series, the Great British Bake Off.

I decided to give it a try and was so impressed with the result that the very next week, I made two loaves - one for me and my kids and one for my parents. I love to share my delicious baking discoveries with my parents so I am always making things for them to try. They were just as impressed as I was with it. It is has such a moistness that a ginger cake should have and that dark sticky top that just gets better each day. It has become a staple in our house.

It is so moist you can just eat it plain but I like to butter it and enjoy it with a cup of tea.

Pro Tips

• For a smaller loaf, you can divide the mixture into two loaf tins about 22 x 13 x 7cm each and reduce your cooking time down to about 30 minutes (or until your skewer comes out clean)

• If you have a small enough saucepan, the easiest way to measure out the treacle and golden syrup is to put the saucepan on the scales and measure directly into it – it will be a lot less messy!

Click here for my recipe for Gingerbread

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Exodus 20:12

"Honor your father and your mother, that your days may be long in the land that the Lord your God is giving you."