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Time to make:
18 mins, prep 10 mins, cook 8 mins
$0.31 per serve
(at time of publication)
Full ingredients list:
- 1/4 cup honey
- 100g reduced-fat table spread
- 1/2 cup brown sugar
- 3/4 cup skim milk
- 1 egg
- 1 teaspoon baking soda
- 2 cups plain flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
Nutritional information (per serve)
Instructions and steps:
Step 1 Place honey, spread, sugar and milk into a microwave-proof bowl and cook on high for 2 1/2 minutes, or until spread has melted. Stir halfway through.
Step 2 Cool honey mixture for 5 minutes. Beat in egg and baking soda. In a separate bowl, sift flour with cinnamon and ginger. Beat sifted ingredients into wet ingredients.
Step 3 Pour into a non-metal microwave-proof loaf dish lined with baking paper. 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.
Once cooled, this cake can be frozen. Unless you plan to serve the gingerbread within 2 days, freeze any remaining slices.
About this recipe
First published: September 2010