I love a hot latte style drink and a thick slice (emphasis on the thick!) of this delicious sticky gingerbread. I use this to create a hearty and warm filling breakfast with some stewed slices of apple on the top and a sprinkle of additional walnuts. It also makes a great after school snack or wrapped in a little beeswax a school break time piece.

Follow the recipe below for a delicious addition to your Autumn faves!

Ingredients

125g of butter

50g golden syrup

175g molasses

225g spelt wholemeal flour

2tsp of baking powder

1 tsp of ground ginger

75g of soft brown sugar

2 eggs

50g chopped walnuts

150ml almond milk

1/2 tsp of bicarbonate of soda

Turn on the food mixer or processor and cream the butter, golden syrup and molasses. Add in the flour, baking powder, ground ginger, brown sugar and mix further. Whisk the eggs with a fork in a cup and add to the mixture, mix further on a medium setting. Add in the chopped walnuts and milk and bicarb, mix further and pour ino a lined or buttered loaf tin. Bake at 160oc for 1hr and 30 mins. Remove, cool and serve.