Microwave Gingerbread Cake Recipe

Makes 8-10 slices

1 1/2 cups plain flour

1 tablespoon ground ginger

1 tablespoon ground allspice

2 tablespoons baking soda

4 ounces golden light corn syrup

1 1/2 tablespoons molasses

2 tablespoons dark soft brown sugar

3 tablespoons melted butter

1 large beaten egg

4 tablespoons cold milk

1. Closely line the base and side of a 6-inch microwavable dish with plastic wrap. Allowing it to hang very slightly over the edge. Sift the flour, ginger, all spice and baking soda into a mixing bowl.

2. Put the syrup, molasses, sugar and butter in another bowl and heat uncovered on full for 2 1/2 minutes until the butter has just melted. Stir well to blend. Mix with fork into the dry ingredients with the egg and milk. When well combined, transfer to the prepared dish and cover lightly.

3. Cook on full for 3-4 minutes until the gingerbread is well risen with a hint of a shine across the top. Allow to stand 10 minutes. Transfer to a wire rack by holding the plastic wrap. Peel away the plastic wrap and store the gingerbread in an airtight container for 1-2 days before cutting.

4. Enjoy!