gluten-free dairy-free

This melting method for cakes
works perfectly for gingerbread, giving it a moist texture with a sticky top


225g (8oz) gluten-free plain flour 
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
pinch of salt
1 x 5ml spoon (1 teaspoon) bicarbonate of soda
2 x 5ml spoons (2 teaspoons) ground ginger
50g (2oz) soft brown sugar
110g (4oz) dairy-free margarine
175g (6oz) black treacle
50g (2oz) golden syrup
150ml (1/4 pint) dairy-free milk
2 medium sized eggs, beaten
50g (2 oz) sultanas, if desired

What to do:
  1. Heat your oven to 150'C/300'F/Gas Mark 2.
  2. Grease an 18cm (7 inch) deep square cake tin.
  3. In a bowl sieve the gluten-free flour, xanthan gum, salt, ground ginger and bicarbonate of soda.
  4. Stir in the sugar.
  5. In a pan, slowly melt the dairy-free margarine, treacle and syrup. Gradually beat in the dairy-free milk and allow to cool for 10 minutes.
  6. Stir the treacle mixture into the flour, add the beaten eggs and sultanas, if using, and beat well.
  7. Pour the mixture into the prepared tin and bake for about 40-45 minutes, or until a metal skewer inserted in to the centre comes out clean.

If you prefer you can use golden syrup instead of the black treacle.  This gives the gingerbread a lighter colour and a distinctive 'golden syrupy' taste