Gingerbread Tray Bake

220g butter, softened

180ml sugar

2 eggs

250ml golden syrup

50ml molasses

900ml cake flour

7ml bicarbonate of soda

7ml ground cinnamon

15ml ground ginger a pinch of ground cloves a pinch of salt

375ml hot water

45ml chopped preserved ginger, plus extra for decorating

GLACÉ ICING:

500ml icing sugar 15ml preserved ginger syrup 15ml lemon juice cold water Preheat the oven to 160°C. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Beat in the syrups.

Sift the flour, bicarbonate of soda, spices and salt, then add to creamed mixture with the hot water. Beat until the mixture is smooth. Add the preserved ginger.

Pour into a greased and lined 30cm square or 23cmx32cm rectangular tin. Bake for 40 to 60 minutes. Cool in the pan, then remove and ice with glacé icing. Decorate with preserved ginger pieces. Makes 20 to 30 squares.

ICING:

Sift the icing sugar. Add the syrup, lemon juice and enough cold water to make a thick spreadable icing.