Little Stem Ginger Gingerbreads

(Makes 12)

175g plain flour

1tsp bicarbonate of soda

1tsp ground cinnamon

1tsp ground mixed spice

1tbsp ground ginger

Good pinch of salt

100g unsalted butter

2tbsp golden syrup

2tbsp black treacle

50g chopped stem ginger

100ml full-fat or semi-skimmed milk

100g dark brown muscovado sugar

1 large free-range egg, at room temperature, beaten

Preheat the oven to 180C/Gas 4 and line a 12-hole muffin tray with paper cases.

Sift the flour, bicarbonate of soda, cinnamon, mixed spice, ground ginger and salt into a mixing bowl. Gently melt the butter with the syrup, treacle and stem ginger in a small pan. Remove from the heat and leave to cool.

In another pan, warm the milk and sugar, stirring frequently until the sugar has dissolved.

Leave to cool until lukewarm, then pour into the flour mixture, followed by the butter mixture and the beaten egg.

Mix well with a wooden spoon to make a thick, sticky batter.

Spoon the mixture into the 12 muffin cases, filling them evenly; the mixture will rise considerably in the oven. Bake for 18-20 minutes or until firm to the touch.

Lift the gingerbreads out of the tray onto a wire rack and leave to cool completely.

Store in an airtight container and eat within four days.