angels baking Cake chirstmas cold winters nights gingerbread markets tea whittards xmas

Gingerbread Traybake

 I spent my evening recovering from an overdose on a ToK essay and too many languages lessons at college... Having eaten the equivalent to my 5 a day in one meal, I moved on to baking, and on this cold winters evening complete with a copious amount of tea I re-formed the idea of gingerbread, and making it a gooey-sticky tray bake.

 I got the idea for this bake when I was browsing my local Christmas market on Exeter's cathedral green, the smell of gingerbread, Italian chocolate and curry-wurst is enough to make even the fussiest of eater hungry. After eating some of the curry-wurst I headed back inside from the bitter cold and decided that gingerbread is the best when is has just come out of the oven, hot, gooey and the kitchen smells amazing. Now you are all thinking I need to ssh and give you the recipe here it is:
Ingredients:
150g plain flour
100g soft brown sugar
100g butter
50g rolled oats
1tbsp treacle
3tsp ground ginger
1tsp cinnamon
50ml warm milk
1tsp bicarbonate of soda
1 egg

Method:
1. Preheat the oven to 150°C and grease and line a baking tin.
2. Melt the butter, sugar and treacle together in a pan over a low heat.
3. Leave to cool, and then beat in the egg.
4. Sift in the flour, spices and the bicarbonate of soda, and stir well.
5. Finally stir in the milk and oats.
6. Pour into the tin to form an even layer.
7. Bake for 1 hour.
8. Eat!

I personally suggest eating these with mulled wine tea from Whittards  or a chai latte, which ever you prefer, but my rule it you can't have cake without tea!

xoxo Miriam

P.S. Add extra treacle or some syrup to make them extra gooey, and replace the oats with crushed up nut if you wish!