The smell of freshly baked gingerbread is hard to resist but if you can avoid the temptation of cutting a slice while warm from the oven, gingerbread is best cooled and wrapped and kept for a day or two before eating. It will slice much better and develop a lovely sticky texture. Cinnamon, ginger, golden syrup and black treacle all help to give these easy gingerbreads their delicious flavour. This recipe makes two small loaves, so why not keep one in the freezer for another day? If you freeze it wrapped in individual slices it’s perfect for lunchboxes and will defrost much quicker than a whole loaf.
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two 450g loaf tins and line the base and two short sides with one long strip of baking paper along it to hang over the ends slightly.
Sift the flour, bicarbonate of soda, salt, ginger and cinnamon into a mixing bowl.
Gently heat the butter, sugar, golden syrup and treacle in a saucepan until the butter has just melted and the sugar has dissolved. Cool slightly then beat in the eggs and milk and pour over the flour mixture in the bowl. Beat with a wooden spoon until smooth and pour into the two tins.
Bake the gingerbread mixture for 50-60 mins until well risen and just firm to the touch. A skewer inserted into the centre should come out clean. Cool in the tin for 30 mins then run a knife along the unlined sides of the tin and lift the gingerbread out using the paper strip.
Leave the gingerbread to cool completely on a wire rack then wrap in foil and store for 1-2 days or up to 1 week before eating.