I might have found the ultimate gingerbread recipe. It’s moist, not too sweet, rich and delicious, all I have to do when making it next time is double the amount of ginger, both fresh and ground.

The recipe is from bbcgoodfood.com. 140 g of Medjool dates, pitted, chopped and soaked in 125 ml of boiling water for about 30 minutes, then blitzed into a paste with the liquid and all.

75 ml of oil( I used vegetable), 75 g of black treacle, 50 ml of maple syrup and a tsp of freshly grated ginger( moooooooore needed!!), all well mixed together.

In the bowl of kitchen aid 250 g of plain flour, 50 g of muscovado sugar, 1 tsp of bicarb soda, 1 tsp of ground ginger ( more needed, or perhaps mine is a bit out of date, it is down the sink now) and 1,5 tsp of cinnamon, a lot, as always.  Finally 175 ml of buttermilk and 1 whole egg complete the list of ingredients. They all make quite a runny batter, which bakes for about 40 minutes in 140 degrees. The author of the recipe is right, when the cake is wrapped in foil overnight, it’s even better the next day, sticky and moist. Yum.