Sticky Gingerbread

Step 1: Preheat the oven to 350 degrees-Farenheit .

Step 2: Prepare and line a roasting pan or ovenproof dish (approximately 12 x 8 x 2-inches) with aluminum foil or parchment paper (if using foil, grease it too).

Step 3: In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.

Step 4: Remove from heat, and add the milk, eggs, and dissolved baking soda in its water.

Step 5: 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.

Step 6: Pour it into the prepared pan 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.

Step 7: Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it. Excellent with a cup of tea or coffee

NOTE: like mentioned in the description, this gingerbread is humble and wonderful on its own, but you can either sprinkle lightly with confectioners sugar or make a simple icing by sifting 1 1/4 cups confections sugar and mixing it till thick and spreadable with a tablespoon of lemon juice and one of warm water. Spread this over the cold slab of gingerbread, and leave to set before cutting.