Fresh gingerbread with lemon icing

The fresh ginger is a modern touch, admittedly, but I always keep some in the fridge and wanted to try it in a less contemporary, pan-Asian way one day (it worked). The lemon icing may not be conventional either, but there is another starkly practical reason for it: brown things – if they’re not gooily chocolate – aren’t so appealing; and the lemon spruceness of the topping is perfect with the musky sweetness beneath.

MAKES

20 squares

INGREDIENTS

for the gingerbread

• 150g unsalted butter
• 125g dark muscovado sugar
• 200g golden syrup
• 200g black treacle
• 2 tsp fresh ginger, finely grated
• 1 tsp ground cinnamon
• 250ml milk
• 2 large eggs, beaten to mix
• 1 tsp bicarbonate of soda, dissolved in 2 tbsp warm water
• 300g plain flour
• a roasting tin, about 30x20x5cm, greased and lined with Bake-O-Glide, foil or parchment

for the icing

• 1 tbsp lemon juice
• 175g icing sugar, sieved
• 1 tbsp warm water

METHOD

Preheat the oven to 170C/gas mark 3. In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon. Off the heat, add the milk, eggs and bicarbonate of soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until well mixed (it will be a very liquid batter). Pour into the tin and bake for 45 minutes to an hour, until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway will carry on cooking as it cools. And when it is cool, get on with icing. Whisk the lemon juice into the icing sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add it all. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.