A heartwarming gingerbread, serve with a cup of your favourite afternoon tea, or warm as a rich pud with a dollop of something naughty!
This is taken from Sarah Whitaker's 'Confident Aga Cooking' book, she recommends rhubarb, but this can be substituted when this is out of season for something more festive like pear or clementine slices! YUM! Perfect to go in one of our new cake tins!
You may need...
Right, lets get cooking!
1. Put butter in a bowl on the back of your range cooker to soften. Set the tins of syrup and treacle on the back too to warm through. Boil your kettle.
2. Line an 8" / 20cms square tin with a liner
3. Cut the fruit into 1" / 2.5cm pieces
4. Beat the Butter and sugar together, then add the golden syrup and treacle. A lightly oiled metal spoon will ensure this slides off instead of getting in a sticky mess.
5. Dissolve the bicarb in a ¼ pint (150ml) of boiling water and stir into your mix, then add the ginger, allspice, flour, and eggs - beat well
6. Pop your fruit into your prepared tin
7. If you have a 3, 4 or 5 oven range cooker - Set the grid shelf onto the floor of your baking oven and bake the cake for around 45-60 mins until it is set and golden
8. If you have a 2 oven - Put your cake tin into a large roasting tray and hang this from the 4th lowest of the runners in your roasting oven. Slide the cold plain shelf onto the 2nd runners above. After about half an hour move the roasting tin and it's contents to the simmering oven and bake for a further 30-45 mins until set and golden.
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