Gluten Free Select Sticky Gingerbread Squares

Recipes

Sticky Gingerbread Squares

Home / Cakes & Puddings / Gluten Free Select Sticky Gingerbread Squares

Prep Time
Preparation Time
15m
Cook Time
Cooking Time
30m
Serves
Serves
16 x Sticky Gingerbread Squares

A moist and tempting ginger cake that’s sure to be a winner at any event!

  • Ingredients

  • 225g Gluten Free Select Multipurpose Fibre Mix
    175g soft margarine
    110g dark muscovado sugar
    175g golden syrup
    2 tsp ground ginger
    ½ tsp ground mixed spice
    1 large egg, lightly whisked
    150ml skimmed or semi-skimmed milk stirred together with 1 tsp bicarbonate of soda

    Finishing

    350g washed, topped and tailed rhubarb, cut into chunky pieces
    50g stem ginger, diced
    50g light brown sugar
    1 tbsp water (optional if using forced pink rhubarb)
    2 tbsp ginger syrup from jar

    Additional Equipment

    Greaseproof paper
    Balloon whisk

  • Method

  • 1. Base line a 20 x 20 cm tin with greaseproof paper.

    2. Place margarine, sugar and syrup in a medium size bowl. Microwave on full power for 2 minutes or until the mixture has melted. Stir to combine.

    3. Place mixture along with remaining ingredients into a large bowl. Whisk with a balloon whisk until combined into a runny batter.

    4. Pour into the tin and bake at 170°C/150°C Fan/Gas mark 3 until the cake has risen and springs back when lightly touched in the centre.

    5. Allow to cool for 15 minutes before removing from tin and transferring to a cooling rack.

    6. Cut into 16 squares when cold.

    Optional topping

    7. For the topping – place all the ingredients in a medium pan, simmer with lid half on for 5 minutes, remove lid and cook a further 5 minutes.

    8. When gingerbread is ready to serve top with the ginger rhubarb and cut into 16 portions.

Preparation Time - 15m | Cooking Time - 30m | Serves - 16 x Sticky Gingerbread Squares

Ingredients

225g Gluten Free Select Multipurpose Fibre Mix
175g soft margarine
110g dark muscovado sugar
175g golden syrup
2 tsp ground ginger
½ tsp ground mixed spice
1 large egg, lightly whisked
150ml skimmed or semi-skimmed milk stirred together with 1 tsp bicarbonate of soda

Finishing

350g washed, topped and tailed rhubarb, cut into chunky pieces
50g stem ginger, diced
50g light brown sugar
1 tbsp water (optional if using forced pink rhubarb)
2 tbsp ginger syrup from jar

Additional Equipment

Greaseproof paper
Balloon whisk

Method

1. Base line a 20 x 20 cm tin with greaseproof paper.

2. Place margarine, sugar and syrup in a medium size bowl. Microwave on full power for 2 minutes or until the mixture has melted. Stir to combine.

3. Place mixture along with remaining ingredients into a large bowl. Whisk with a balloon whisk until combined into a runny batter.

4. Pour into the tin and bake at 170°C/150°C Fan/Gas mark 3 until the cake has risen and springs back when lightly touched in the centre.

5. Allow to cool for 15 minutes before removing from tin and transferring to a cooling rack.

6. Cut into 16 squares when cold.

Optional topping

7. For the topping – place all the ingredients in a medium pan, simmer with lid half on for 5 minutes, remove lid and cook a further 5 minutes.

8. When gingerbread is ready to serve top with the ginger rhubarb and cut into 16 portions.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA