Jono has taken to baking in lockdown, not something we do much of normally. You can’t beat the smell of this baking in the oven. The recipe makes loads so you may not get through it all straight away, but don’t worry, gently warm in an oven for 5 minutes and serve with a dollop of cream and it’ll last a week or more.
Gingerbread Traybake
- 275g golden syrup
- 275g black treacle
- 225g light muscovado sugar
- 225g softened butter
- 450g self-raising flour
- 2 tsp ground mixed spice
- 2 tsp ground ginger
- 4 large eggs, lightly beaten
- 4 tbsp milk
Preheat the oven to 160C/Fan 140C/Gas 3.
Grease a 30 x 23cm traybake or roasting tin and line with baking parchment.
Put the syrup, treacle, sugar and butter in a large pan and heat gently until the butter has melted. Remove from the heat and stir in the flour and spices. Add the beaten eggs and milk, and beat until smooth, then pour into the prepared tin.
Bake for 45-50 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
(Original recipe from Mary Berry’s Baking Bible, BBC Book, 1993.)
Jono & Jules do food & wine 
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