ginger bread with lemon icing

Recipe:

For the ginger bread:

·         150g butter

·         125g dark muscovado 

·         200g golden syrup

·         200g black treacle

·         2 tsp grated ginger

·         1 tsp cinnamon

·         250ml milk

·         2 eggs, beaten

·         1 tsp bicarb dissolved in 2 tbsp warm water

·         300g plain flour

·         Roasting tin 30 x 20 x 5cm

For the icing:

·         1 tbsp lemon juice

·         175g icing sugar

·         1 tbsp warm water

Method for the cake:

Preheat the oven to 170°c and line you tin

In a medium pan melt the butter with the sugar, golden syrup, black treacle, ginger and cinnamon. Take off the heat and add the milk, eggs and the bicarb in its water. Put the flour into a large bowl and pour the liquid ingredients onto it, beating well. It will be very liquid batter. P[our into your tin and bake for ¾ - 1 hr.

Method for the icing:

Whisk the lemon juice add the sugar together. Add the water in a bit at a time, whisking between each. You want it thick so don’t add too much water. Spread over the ginger bread when it’s cooled and leave to set. When it’s ready slice into fingers or squares.

Recipe by nigella lawson