I have tried many Gingerbread recipes and have not found one that gets it quite as right as the recipe below (The photos have come out very dark and really do not do it justice). I have adapted this recipe primarily from Ruth Pretty's "Esther's Gingerbread". However Ruth's is more cakey and less moist. Hers also has a stronger mixed spice flavour, which I think overpowers the ginger. However if you wish to produce a cakier gingerbread, like Ruth's, replace the almond meal with 1/3 cup flour.
1 2/3 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
3 Level Dessertspoons Ground Ginger
1/2 Teaspoon Mixed Spice (optional)
1/2 Teaspoon Nutmeg (optional)
1/2 Teaspoon Cinnamon (optional)
1 1/3 Cup Golden Syrup - I am quite generous with this, and perhaps put in more like 1 1/2 cups
3 Small / 2 Large Eggs
1 Cup Milk
4. Make a well in the centre of the dry ingredient mixture and add the milk and eggs. Roughly mix this, making sure the egg yolks have been broken.
5. Add cooled butter/golden syrup mixture and mix until just combined.
6. Pour into a large loft tin, two small loft tins or a 23cm spring foam cake tin which has been lined with baking paper and greased.
7. Cook for 45 - 50mins in small loaf tins or 1 hr 10mins for a larger one. Keep an eye on the gingerbread as times will vary (likely to take more time than less).