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Satisfy your Christmas sweet tooth with Mary Berry’s iced gingerbread

Sometimes there's nothing quite like a classic bake – and this gingerbread is top notch. What's more, is there anything better than gingerbread, at Christmas, by Mary Berry? We doubt it!

This simple recipe combines all the warm and spicy flavours you'd expect from this classic including cinnamon, mixed spice, black treacle and golden syrup – just divine!

Stick the kettle on or pour your favourite frothy coffee, get a festive film at the ready and cut the biggest slice of this you can manage – it's Christmas after all…

Iced Gingerbread with Stem Ginger

Serves 16

Ingredients

  • 115g butter, softened
  • 115g light muscovado sugar
  • 2 large eggs
  • 150g black treacle
  • 150g golden syrup
  • 225g plain flour
  • 1 level tsp ground ginger
  • 1 level tsp ground mixed spice
  • ½ level tsp bicarbonate of soda
  • 2 tbsp milk

For the icing

  • 175g icing sugar
  • 3 tbsp stem ginger syrup
  • 1 bulb stem ginger, finely chopped

1. Preheat the oven to 160°C/140°C fan/gas mark 3. Grease an 18cm deep square cake tin, then line the base with non-stick baking paper.

2. Measure the butter, sugar, eggs, treacle and golden syrup into a bowl and beat until thoroughly mixed.

3. Sift the flour with the spices and fold into the mixture. Add the bicarbonate of soda to the milk, then stir this into the mixture.

4. Pour into the prepared tin and level the surface. Bake in the preheated oven for 1 hour. Reduce the oven temperature to 150°C/130°C fan/gas mark 2 and bake for a further 15-30 minutes, or until well risen and firm to the touch.

5. Leave to cool in the tin for 10 minutes then turn out, peel off the baking paper and finish cooling on a wire rack.

6. For the icing, sift the icing sugar into a bowl and add the stem ginger syrup and enough water to make a spreading consistency (about 3 teaspoons). Mix to give a smooth icing.

7. Add the chopped stem ginger and pour the icing over the cake. Leave to set before cutting into squares.

Extracted from Mary Berry’s Baking Bible by Mary Berry (BBC Books, £28). Photography: Ant Duncan

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