Gingerbread…


It’s all about the baking in this house at the moment, it is what is keeping me sane through this Covid-19 outbreak.

As I mention in lots of our cake recipes I don’t sacrifice full fat fat ingredients for low fat stuff as we personally prefer to use our syns on something worth spending them on and you can still enjoy proper cake within your syns so why sacrifice the good stuff?

This cake is super moist and freezes well too so there is no risk in eating the lot in one sitting, as much as it would have been nice dolloping some ice cream on the top as soon as it came out the oven and digging in lol.


Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • 12 inch square cake tin
  • Cheese grater with varying graters.

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Gingerbread


Makes 21 – 6.5 syns

  • 225g self raising flour – 36 syns
  • 100g unsalted butter – 38 syns
  • 200g golden syrup – 31 syns
  • 100g soft dark brown sugar – 20 syns
  • 200ml whole milk – 6 syns
  • 1 egg, lightly beaten
  • 4 tablespoons Sweet Freedom gingerbread syrup – 2 syns
  • 1 teaspoon bicarbonate of soda – 0.5 syn
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • 3 teaspoons ground ginger
  • Finely grated zest of 1 large orange
  • 25g crystallised ginger, finely diced – 4 syns
  1. Preheat oven to 170Β°C fan. Line the base and sides of a 12 inch square tin with baking paper.
  2. In a heavy bottomed saucepan melt the butter, golden syrup, sugar milk and ginger syrup on a low heat until the butter is melted. Add the orange zest and leave to cool for 5 minutes.
  3. In a large mixing bowl sieve the flour, bicarb and spices. When the syrup mixture is cool pour into the flour and beat well with a balloon whisk. Stir in the crystallised ginger and egg and mix well. (Please note the batter will be very liquid, this is normal).
  4. Pour the batter into the cake tin and bake for 35 – 45 minutes until a skewer into the middle comes out clean.
  5. Leave the cake to cool in the tin for a minimum of 1 hour before transferring to a wire rack to cool completely.
  6. Slice into squares and enjoy.

This cake is nice and moist and keeps in an airtight container for up to 1 week.