RCI-BR.003.0362.001
Scottish Fruited Gingerbread
Scottish Fruited Gingerbread Patience is a virtue, and (trust me) this stuff is WELL worth the wait!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ½ lb
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 3½ ounces
- 3 ounces
- fluid ounces golden syrup or light corn syrup4 unit
- 5 unit
- eggs2 unitlightly beaten
- oranges2 unitzest only
- dried apricots2 ouncesfinely chopped
Method
1
Preheat oven to 350°F (175°C) and grease a 7-inch square baking tin with butter.
2
Sift together plain flour, ground ginger, baking powder, and baking soda into a large mixing bowl.
3
Cream together unsalted butter and light brown sugar in a separate bowl until light and fluffy, about 2 minutes.
4
Add golden syrup to the butter mixture and stir until well combined.
5
Pour the lightly beaten eggs into the butter mixture and stir thoroughly to incorporate.
6
Gradually pour the milk into the wet ingredients, stirring constantly until smooth.
7
Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
8
Stir in the orange zest and finely chopped dried apricots, distributing them evenly throughout the batter.
9
Pour the batter into the prepared tin and smooth the top with a spatula.
35 minutes
10
Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean.
11
Remove from the oven and allow the gingerbread to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.