Butterscotch Gingerbread

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Prepare a 20x20cm square baking tin by greasing it with butter and dusting it with flour.

2. 2

   In a large bowl, cream the butter and sugars until pale and fluffy.

   Tip: Use an electric mixer for this step.

3. 3

   Add the ginger, nutmeg, and allspice, and mix until well combined.

   Tip: Be careful not to overmix.

4. 4

   In a separate bowl, whisk together the flour, baking soda, and salt.

   Tip: Use a wire whisk for this step.

5. 5

   Gradually add the dry ingredients to the wet ingredients, and mix until just combined.

6. 6

   Add the butterscotch syrup, and mix until well combined.

   Tip: Use a spatula for this step.

7. 7

   Pour in the eggs one at a time, and mix until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

8. 8

   Add the milk, and mix until the batter is smooth.

   Tip: Use a spatula for this step.

9. 9

   Add the vegetable oil, and mix until well combined.

10. 10

    Pour the batter into the prepared baking tin, and smooth the top.

    Tip: Use a spatula for this step.

11. 11

    Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.

    Tip: Use a timer for this step.

12. 12

    Remove the gingerbread from the oven, and let it cool in the tin for 10 minutes.

    Tip: Use a spatula to loosen the edges.

13. 13

    Transfer the gingerbread to a wire rack, and let it cool completely.