Gingerbread

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

First published: Apr 2010

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You won’t believe how delicious this gingerbread is. It's cheap, easy and quick to make in the microwave (just 25 minutes) and it freezes really well.

Serves: 12

Time to make: 25 mins

Ingredients

More weights & measures

¼ cup honey
100g reduced-fat spread
½ cup soft brown sugarlight brown cane sugarX
¾ cup skim milk
1 egg
1 teaspoon baking soda
2 cups flour
2 teaspoons ground cinnamon OR 1 teaspoon dried cinnamon and 1 teaspoon mixed spice
2 teaspoons ground ginger

Instructions

1 Place honey, spread, sugar and milk in a microwave-proof bowl and cook on high for 2 1/2 minutes, or until spread has melted. Stir halfway through.

2 Cool for 5 minutes. Beat in egg and soda. In a separate bowl, sift flour together with mixed spice, cinnamon and ginger. Beat sifted ingredients into wet ingredients.

3 Pour into a lined glass microwave-proof loaf dish. Cover with a paper towel. Cook on high for 4-5 minutes, or until just set. Allow to stand for 5 minutes before turning out. Cool before slicing.

HFG tip

All timings are guidelines only as individual microwaves will vary slightly.
Once cooled, this cake can be frozen. Unless you plan to serve the gingerbread within two days, freeze any remaining slices.
Click here for some handy microwave tips.

Nutrition Info (per serve)

Calories 182cal

Kilojoules 760kJ

Protein 4g

Total fat 6g

–Saturated fat 1g

Carbohydrates 30g

–Sugars 14g

Dietary fibre 1g

Sodium 160mg

Calcium 40mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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