FRESH GINGERBREAD WITH LEMON ICING

(Extracted from Nigella Lawsons "How to be a Domestic Goddess)

for the gingerbread:

150g Butter
125g Dark Muscavado Sugar
200g Golden Syrup
200g Black Treacle
2 Teaspoons fresh ginger, finely grated
1 teaspoon ground cinnamon
250ml milk
2 large eggs, beaten to mix
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons warm water
300g plain flour

1 x roasting tin approximately 30 x 20 x 5cm, greased and lined with foil or parchment.

For the icing:
1 tablespoon lemon juice
175g icing sugar sifted
1 tablespoon warm water

Method:

Preheat the oven to 170c/gas mark 3

In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon. Off the heat add the milk, eggs and bicarbonate of soda in its water.

Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed (it will be a very liquid batter). Pour it into the tin and bake for 3/4 - 1 hour until well risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

And when it is cool, get on with icing. Whisk the lemon juice into the icing sugar first, then gradually add the water. You want a good, thick icing so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.... makes 20 squares.