Gingerbread tray bake

This rich and gooey ginger tray bake is easy to make and tastes delicious with the lemon icing!

Ingredients:

275g golden syrup

275g black treacle

225g softened butter

450g self raising flour

2 teaspoons ground mixed spice

2 heaped teaspoons ground ginger

4 large eggs beaten

4 tablespoons milk

Icing:

220g icing sugar

1 lemon

50g chopped crystallised ginger

Method:

1) preheat the oven to 160 degrees Celsius, grease a tray bake or roasting tin roughly 30x23 cm and line it.

2) put the syrup, treacle, sugar and butter into a large pan and heat slowly until everything has melted together. Take off the heat and stir in the flour and spices. Add the eggs which should be beaten lightly and milk. Stir until smooth and pour into the lined tin.

3) bake in the oven for 30-40 minutes or until risen and a skewer inserted comes out clean. Leave to cool for a couple of minutes then turn it out onto a cooling tack and leave to fully cool.

4) for the icing, sift the icing sugar into a bowl and slowly add the juice from your lemon. Mix until the consistency is runny and will drizzle nicely over your cake.

5) spoon the icing over the cooled cake and sprinkle the chopped ginger evenly over the top, leave to set then cut into squares, enjoy!