Ginger and Treacle Spiced Traybake

Ginger and Treacle Spiced Traybake


Treacle can be difficult to weigh accurately, as it tends to stick to the scale pan. Weighing it on top of the sugar overcomes this problem, says Mary.

I say: can't they put it in a squeezy bottle....


What do we need:

225 gr softened butter
175 gr light muscovado sugar
200 gr black treacle
300 gr self-raising flour
2 level teaspoons baking powder
1 level teaspoon ground mixed spice
1 level teaspoon ground allspice
4 large eggs
4 tablespoons milk
3 finely chopped bulbs of stem ginger from a jar


For the icing:

75 gr icing sugar
3 tablespoons stem ginger syrup from the jar
3 finely chopped bulbs of stem ginger from a jar

Notes on my orange post-it:
I doubled the icing quantities for a thicker texture.


Start chopping the ginger bulbs first.


TIP: This traybake freezes very well un-iced, and in fact improves with freezing!


                                                          It's delicious!



                                                             "Enjoy"