Saturday, 4 February 2012

New Recipe - Sticky Marshmallow Gingerbread Cake

100g soft marg
3tbsp golden syrup
1/4 pt boiling water
225g gluten free self-raising flour, sieved
2 tsp ground ginger
1tsp bicarbonate of soda
100g dark brown sugar
340g marshmallows
50g plain choc melted

Preheat oven 170C. Grease and line a 7 x 11 in. (18 x 28cm) baking tin

Combine margarine and golden syrup and pour over the boiling water. Stir until margarine melts.

Mix flour, ginger, bicarbonate of soda and sugar. Make a well in the centre and pour in the liquid ingredients. Beat until smooth.

Pour into the tin and bake for about 35 minutes or until the top springs back to the touch. Leave in the tin.

Arrange marshmallows on top of the cake and leave to stand until beginning to melt.

 Preheat the grill. Grill the top of the cake, until the marshmallows brown lightly. Drizzle with melted chocolate. Allow to set before cutting into squares with a knife dipped in hot water.

No comments:

Post a Comment