













I love a good sticky gingerbread; there is something so comforting about it. When I visit my mum and dad I am always hopeful she has made her gingerbread for me and rarely am I disappointed. This recipe is a tweaked version of my mums cake, not that it needed tweaking but I had a jar of molasses I needed to use up and molasses goes well in ginger cake, makes it that little bit stickier.















There are a few things I love about this gingerbread one is the fact its so super easy to make. Everything is mixed in one bowl and you also only need a small saucepan.















Another great thing is this gingerbread is almost brownie like in texture. It’s like a ginger brownie, fudgy, sticky and just a little bit gooey. And the day after baking, it gets a little bit better and if you have any left on day 3 it is even more amazing!















It’s probably so sticky due to all the golden syrup packed into this tray bake. It’s not the healthiest of cakes around but hey why should your cake be healthy?















This is a quick and simple bake and its perfect for when you are craving something warming, spicy and gingery.















To cut through some of the sweetness I drizzled this cake with a simple lemon icing and it compliments the flavouring so well the tart lemon, the sticky golden syrup and the fiery ginger make perfect partners.















I love this simple cake and I know you will too.

*Measurements in cups is a guide this recipe was made using metric weight*