Coffee Gingerbread Recipe

200 g/7 oz self-raising (self-rising) flour

10 ml/2 teaspoons ground ginger

10 ml/2 teaspoons instant coffee granules

100 ml/4 fl oz/½ cup hot water

100 g/4 oz/½ cup butter or margarine

75 g/3 oz/¼ cup golden (light corn) syrup

50 g/2 oz/¼ cup soft brown sugar

2 eggs, beaten

Method:

Mix together the flour and ginger. Dissolve the coffee in the hot water. Melt together the margarine, syrup and sugar, then mix into the dry ingredients. Mix in the coffee and eggs. Pour into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 40-45 minutes until well risen and springy to the touch.