Dark spiced fire-baked gingerbread
Serves 10
70 g unsalted butter, melted
170g plain flour
70g muscovado sugar
140g black treacle
2 eggs
1 tsp. baking powder
3 tsp ground ginger
1 tsp. bicarbonate of soda
1tsp ground nutmeg
2 tsp mixed spice
4 tbsp. spiced rum (optional)
- In a large bowl combine, flour, baking powder, bicarbonate of soda, sugar, ginger, nutmeg and mixed spice.
- Add eggs, melted butter, treacle and spiced rum and mix until smooth.
- Butter and flour a baking tray, enamel works well.
- Prepare the barbecue for indirect heat, approx. 180°C.
- Place the tray over indirect heat and bake with the lid on for about 20-25 minutes.
- Once baked through take the cake off and let it cool down a bit.
- Serve with cream or a salted caramel sauce
Tip: To add some extra flavour place a cinnamon stick on your charcoal allowing the cake to absorb the aroma
Garden cook pieces pictured for these recipes
Enamel serving tray found in our cookware section
Handmade ceramic small tumblers found in our tableware section
Handmade oak chopping board, small found in our tableware section
Enamel jug found in our tableware section
Handmade organic garden candle found in our decor section
