- 1/2 cup plus 2 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons brown sugar
- 3/4 cup plus 1 tablespoon light corn syrup
- 3/4 cup plus 1 tablespoon molasses
- 2 teaspoons fresh ginger, finely grated
- 1 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons milk
- 2 large eggs, beaten to mix
- 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
- 2 cups all-purpose flour
- roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper
- 1 tablespoons lemon juice
- 1/2 cup plus 2 tablespoons confectioners' sugar, sifted
- 1 tablespoon warm water
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 – 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.