vegan gingerbread

It's essentially this recipe except I use margarine instead of butter, light muscovado instead of dark, all golden syrup and no treacle, soya milk instead of whole milk, freshly grated ginger instead of stem ginger, leave out the egg entirely and put it all in a lined loaf tin…

…so, you know, pretty much the same recipe.

It is absolutely deliciously moist and sticky and if I had crystallised ginger I would have thrown that in. The recipe says it serves 12. It really serves 2.



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