Sticky gingerbread cake

Instructions

1 Heat the oven to 170°C/fan 150ºC/gas 3½. Line a 20cm x 30cm tin or ovenproof dish with baking paper, snipping down the 4 corners, so the paper fits snugly into the tin, with sharp corners.

2 Put the sugar, honey, treacle and oil together in a pan and warm over a low heat, stirring, until melted together.

3 Sieve the flour, ginger, cinnamon, bicarbonate of soda and baking powder into a large bowl, then stir through the treacle mixture, along with the yoghurt, milk and eggs.

4 Pour the mixture into the prepared tin and bake for 50 min to 1 hr until a skewer pushed into the middle comes out clean.

5 Remove from the oven and allow to cool in the tin for 20 min before turning out on to a wire rack. Cool completely, then cut into 24 pieces. The gingerbread will improve if you keep it for a few days in an airtight container.