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)

1. In a large bowl combine, flour, baking powder, bicarbonate of soda, sugar, ginger, nutmeg and mixed spice.
2. Add eggs, melted butter, treacle and spiced rum and mix until smooth.
3. Butter and flour a baking tray, enamel works well.
4. Prepare the barbecue for indirect heat, approx. 180°C.
5. Place the tray over indirect heat and bake with the lid on for about 20-25 minutes.
6. Once baked through take the cake off and let it cool down a bit.
7. 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