We are trialling a gluten free food box scheme in our webshop to help those with coeliac disease or gluten intolerances. It is the only item available to shop currently. Please only order if you suffer from these conditions. Limited to 1 box per household per week. Orders not adhering to this will unfortunately be cancelled & refunded. Stock availability is limited and the shop will close each day when limits are reached.
Line a 15x20cm/6x8" baking tray with parchment paper and pre-heat the oven.
Put the butter, treacle, syrup and milk into a pan and heat gently until runny, then remove from the heat.
Sieve the flour, bicarbonate of soda, ginger and mixed spice into a large bowl, add the sugar and stir to combine.
Stir in the prepared syrup mix and beat until smooth.
Beat in the egg.
Tip the mixture into the baking tray and smooth the top.
Bake in the pre-heated oven for 35-40 minutes.
Cool the gingerbread in the tin before cutting it into squares.
15x20cm/6x8" baking tray
180°C, Fan 160°C, 350°F, Gas 4
Simple to make and it is a great, moist ginger cake, the second time I made it I added some sultanas, delicious
By Morag Lamping
23 Mar 2020
Only the second recipe I have used on Doves freeee from site and once again, excellent! Yummy gingerbread, simple to make. Mine took longer to bake than suggested but cooked nicely, sticky and gingery, yum! Thanks Doves.
14 Mar 2019
Amazing! for a GF cake this is realy moist. I cooked it in a loaf tin. It didn't crumble when cut into slices. I used dark muscovado sugar and added some chrystalised and stem ginger for a more 'special' texture. Can't wait to use it for desserts as well. Thank you.