Recently, I realised why a lot of the things I bake come out of the oven looking and tasting undercooked – our oven is not calibrated correctly. I was already struggling to get my head around the whole Gas Mark thing, and now I find out that it’s not even right anyway! Give me a break!
The only reason I discovered this was because I was baking a recipe I had also baked back home and this time, while still delicious, it was undercooked. I have since bought an oven thermometer to test out my theory, and lo and behold, the increments are over 20ºC off. That’s two whole gas marks or 50ºF! Now that I have the thermometer, I have no excuse for my baking to be anything but perfect!
This white chocolate and gingerbread slice would have to be up there as one of my all-time favourites. The photos don’t do it justice, because my temperatures were off, but it is truly delicious and so simple.
You start by melting butter, golden syrup (cane syrup, corn syrup or honey seem to be the best substitute if you can’t get a hold of golden syrup), sugar, ginger, and cinnamon in a saucepan over medium heat until combined. Allow it to cool slightly and add eggs and milk.
Fill your prepared pan, and bake for 30 to 35 minutes. Cool in pan, sift icing sugar over the top and enjoy the gingerbread and white chocolate goodness!
White Chocolate & Gingerbread Slice
Prep Time: 10 minutes
Cooking Time: 40 minutes
100g unsalted butter, chopped
¾ cup golden syrup
¾ cup brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
2 eggs, lightly beaten
⅓ cup milk
2 cup plain flour
180g white chocolate, chopped
Icing sugar, for dusting
- Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 22cm x 32cm slice pan and line with baking paper.
- Melt butter, golden syrup, sugar, ginger and cinnamon in a medium saucepan over medium heat, until fully combined. Set aside and allow to cool a little, then add eggs and milk and mix to combine.
- In a separate bowl, sift flour, then add white chocolate. Fold in butter mixture and mix well.
- Pour batter into prepared pan and bake for 30-35 minutes, until firm. Allow to cool in pan, then sift icing sugar over slice and serve.