Wednesday 31 October 2012

Bonfire Gingerbread Bad Boys

Bonfire Gingerbread Muffins
About four years ago, I met my dear friend Emma. She shares my love of baking and one day brought the most amazing gingerbread into work. This recipe was given to her by her mother-in-law Hilda, who had it given to her many years ago. It's been a family favourite in the Jones household for a long long time, and it's not hard to see why! This cake is soft, spicy and when left alone for a few days it becomes slightly sticky... It's just beautiful! I call these muffins 'bad boys' because they seriously pack a punch. There's enough ginger in here to ward of pneumonia!

Emma was kind enough to pass this recipe onto me. I make these cakes in huge batches every winter. This recipe is for 36 cakes, as I find 18 is just a tragedy! However, if you're not a fan of batch baking, you can easily half the ingredients. Likewise, if you're not fond of spicy things, half the amount of ginger.

  • 900g plain flour - sifted
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 tsp ground ginger (Yes, really. That's pretty much a full pot... Feel free to put less in.)
  • 1 tsp bicarbonate of soda
  • 450g dark brown sugar
  • 340g unsalted butter
  • 340g golden syrup
  • 340g black treacle
  • 570ml full fat milk at room temperature
  • 2 medium eggs

  1. Preheat the oven to gas 3/160 C
  2. Measure all the dry ingredients into a large bowl - I think this recipe is best made without a mixer. 
  3. Add the eggs and milk to a jug and whisk to combine.
  4. Measure the butter, sugar, syrup and treacle into a large pan and melt slowly over a low heat. 
  5. Tip your syrup mix into the dry ingredients and give a quick stir.
  6. Add the milk and egg mixture slowly.
  7. TIP: it's going to look incredibly runny. It's fine...
  8. Pour the mixture into muffin cases - no more than 3/4 full. 
  9. TIP: because the mixture is so runny, it's easier to pour the batter from a large jug.
  10. Alternatively you can divide the mix between two 9 inch round tins lined with baking parchment.
  11. Bake for 40 minutes (90 minutes if you're doing the two round cakes).
  12. If you can, leave these cakes for at least a day before serving. About 2 days is best. I've never got to three...

The finished result is an amazing cake perfect for the colder months...

Please leave your comments below... x

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  1. Thank you for the lovely blog! They are Mr Jones's favourite, often requested for birthdays as well as camping trips! Mr J often asks me to increase the quantity of ginger even further and a freshly opened packet can be much more pungent than one that has sat on the shelf a while. Be brave and go for it!E x

  2. Oh how lovely, I love gingerbread and have made gingerbread muffins before, they work really well. Yours look great.


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