Wholemeal Gingerbread Traybake with Chocolate Topping

20 x 20cm/8 x 8” baking tray, 2 x mixing bowls and saucepan

WHOLEMEAL GINGERBREAD
100g Doves Farm Organic Self Raising Wholemeal Flour
3 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground allspice
100g butter
100g dark brown sugar
25g molasses
2 eggs
butter, for tray

CHOCOLATE TOPPING
75g plain chocolate
75ml cream
25g caster sugar
3 tbsp golden syrup

Wholemeal Gingerbread

1. Pre-heat the oven.
2. Rub some butter around the inside of a 20 x 20cm/8 x 8” baking tray. Or insert a baking liner.
3. Measure the flour, ginger, cinnamon and allspice into a bowl and stir to combine.
4. Chop the butter into cubes and put them into a saucepan to melt gently.
5. As soon as the butter has melted remove the pan from the heat.
6. Add the sugar and molasses and stir to combine.
7. Break the eggs into a small bowl and beat them with a fork.
8. Pour the eggs into the saucepan and mix well.
9. Add the flour to the saucepan and stir vigorously until smooth.
10. Tip the mixture into the prepared tray.
11. Bake for 25-28 minutes until a toothpick comes out clean.
12. Remove from the oven and leave to cool.

Chocolate Topping

1. Break the chocolate into cubes.
2. Measure the cream and sugar into a saucepan.
3. Put the saucepan over a medium heat, stirring occasionally until the sugar has melted.
4. As soon as bubbles start to appear, remove the pan from the heat.
5. Tip the chocolate cubes into the pan, stir until melted and fully combined.
6. Add the golden syrup and stir gently.
7. Pour the topping over the cold gingerbread.
8. Spread the topping out to the edges.
9. As the topping cools you can drag a fork through the chocolate to make swirls.
10. When cold cut into squares.