This is one of my family’s favourite recipes, kitchen fills with the aroma of ginger and spice. It keeps really well and becomes stickier after a few days. Enjoy with a nice cup of tea. 

16 slices approx. / 20 minutes prep. Time / 50/60 mins. cooking time /easy

225g butter
225g soft brown sugar
225g treacle
1 tablespoon golden syrup
350g self raising flour
1 teaspoon bicarbonate (bread) of soda
1 generous tablespoon ground ginger
1 teaspoon mixed spice
200ml Greek yogurt
2 eggs

Set oven 170C / gas mark 3, line a 22cm approx. baking tin with non-stick paper

In a medium saucepan melt the butter, sugar, treacle, golden syrup over a lowish heat, stir gently. When the mixture is well combined remove from the heat and allow it to cool. In a large bowl, sift the flour, bread soda, and spices together, beat the yogurt and eggs together. Combine the syrup mixture with the dry ingredients, then add the yogurt and eggs, stir until completely combined.  It will be a very liquid batter, don’t worry, this is part of what makes it sticky later. Pour into the prepared tin and bake for 50/55 minutes. Let the gingerbread cool in the tin before slicing, very nice warm from the oven! Cooks treat!