Enjoy a festive twist with this Dark Spiced Fire-Baked Gingerbread by Roz Cooper. Baked on the BBQ, this gingerbread blends black treacle, warming spices, and optional spiced rum for a rich, smoky treat. Perfect with cream or salted caramel sauce!

Ingredients

70g unsalted butter, melted
170g plain flour
70g muscovado sugar
140g black treacle
2 eggs
1 tsp baking powder
3 tsp ground ginger
1 tsp bicarbonate of soda
1 tsp ground nutmeg
2 tsp mixed spice
4 tbsp spiced rum (optional) 

HEAT: Indirect – BBQ temp 180°C.

Method

1. In a large bowl, combine the flour, baking powder, bicarbonate of soda, sugar, ginger, nutmeg and mixed spice.

2. Add eggs, melted butter, treacle and spiced rum and mix until smooth.

3. Butter and flour a baking tray; enamel works well.

4. Prepare the BBQ for indirect heat, approximately 180°C.

5. Place the tray over indirect heat and bake with the lid on for 20-25 minutes.

6. Once baked through, take the cake off and let it cool down a bit.

7. Serve with cream or salted caramel sauce.

TIP: To add some extra flavour, place a cinnamon stick on your charcoal, allowing the cake to absorb the aroma.

More recipes from Roz Cooper, The Garden Cook