Desserts &
Baking guidelines
225
Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof
paper to form a cross shape.
Oven Accessory: no accessory then anti-spark ring + wire shelf in
lower position
225g (8oz) plain flour
pinch salt
10 ml (2tsp) ground ginger
10 ml (2tsp) baking powder
3 ml (1/2 tsp) bicarbonate of soda
100g (4oz) soft brown sugar
75g (3oz) butter or margarine
75g (3oz) treacle
75g (3oz) golden syrup
150 ml (1/4 pt) milk
1 egg, beaten
Sift the flour, salt, ginger, baking powder and bicarbonate of soda into a bowl. Place the
sugar, butter, treacle and syrup in a bowl. Place on base of oven and cook on HIGH
MICROWAVE for 30-60 secs. Whisk the milk and egg together. Make a well in the centre
of the dry ingredients and pour in the liquid and syrup, mixing thoroughly. Pour the mixture
into the cake tin. Place tin on the anti-spark ring and cook on CONVECTION 160°C +
SIMMER MICROWAVE for 20 mins. or until just firm.
Cooking method
Ingredients
Gingerbread
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