Nigella Lawson's Sticky Gingerbread

Method

Preheat the oven to 170C/150C fan/325F/gas 3 and line a roasting tin or ovenproof dish (approximately 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves.
Take off the heat and add the milk, eggs and dissolved bicarbonate of soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very
liquid batter, so don’t worry. This is part of what makes it sticky later.
Pour it into the prepared tin and bake for 45-60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier and, anyway, will carry on cooking as it cools.
Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.

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