Bonfire Night and Mary Berry's Gingerbread Traybake...

October 31, 2014

Happy Halloween! {Halloween themed post coming later today} How amazing is this time of year? Halloween and Bonfire Night are within a week of each other. I love both celebrations and can't wait to bake this gingerbread tray bake this weekend ready for Bonfire Night on Wednesday. It's an annual tradition, I think this will be my fourth year making it and such a nice recipe. Then on the 5th November, wrapping up in gloves and scarves we'll go to watch the fireworks and have sparklers in front of the bonfire. The dark evenings are still a novelty at the moment to cosy up and we all know what's just around the corner.. {*whispers* Christmas!} I thought I'd do this post early in case anyone wants to do some baking this weekend before it's past Bonfire Night although to be honest this yummy gingerbread cake will be perfect right up until Christmas.

{Recipe from Mary Berry's Ultimate Cake Book} -
Ingredients - 
275g Golden Syrup
275g Black Treacle
225g Light Muscovado Sugar
225g Soft Margarine
450g Self-Raising Flour
2tsp Mixed Spice
2tsp Ground Ginger
4 Eggs, Beaten
4tbsp Milk

For the icing, optional:
225g Icing Sugar
About 2 tablespoons of water

Pre-heat the oven to 160c, grease and base line a 12 x 9 in {30 x 23cm} roasting tin with greaseproof paper. 
Measure the syrup, treacle, sugar and margarine into a large pan and heat gently until the fat has melted. Remove the pan from the heat and stir in the flour and spices. Add the beaten eggs and milk and beat until smooth. Pour into the prepared tin.
Bake in the pre-heated oven for about 45-50 mins or until well risen and beginning to shrink away from the sides of the tin. Allow to cool for a few minutes before turning out and cooling on a wire rack.
If making icing, sift the icing sugar into a bowl, add water a little at a time and mix until smooth. Spoon over the cake, leaving to set. Cut into pieces and serve.

This will cut into at least 32 pieces, great for a crowd and doesn't necessarily need icing. 

This recipe is almost fail proof and will smell amazing when baking. It will keep for at least a week if kept in a tin or well wrapped up and tastes even better a few days after baking. 

A few more Bonfire photos from last year if you'd like to see...

What have you got planned for Halloween and Bonfire Night? Wrap up warm and get some sparklers at least!

R <3 xx 

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