Mary Berry's Dark Gooey Gingerbread Mary Berry attended a fundraising event at 'Ambers of Amersham' recently. Ambers kindly supported The Cure Parkinson's Trust with their eagerly awaited annual fashion show! By Kind Permission of Mary Berry CBE CPT supporter Mary Berry CBE has kindly given us one of her favourite recipes that you might like to try out on family and friends! Why not add a fundraising element to a coffee morning, tea party or dinner party. Ingredients100g Margarine100g Dark Muscovado Sugar175g Golden Syrup225g Plain Flour½ Level tsp. Baking Soda3 Level tsps. Ground Ginger2 Level tsps. Ground Cinnamon1 ½ Level tsps. Mixed Spice175g Black Treacle (Molasses)3 Eggs (Beaten) Method1. Heat the oven to 325F, 160C, Gas 3. Grease and line a 900g loaf tin with greased greaseproof paper.2. Measure the margarine, sugar, treacle and syrup into a pan and melt gently until the margarine has melted and sugar dissolved.3. Put the dry ingredients into a large mixing bowl. Add the melted mixture and the eggs. Beat well until thoroughly blended.4. Pour mixture into the prepared tin and bake in the oven for 1 ½ - 2 hours.5. Test the cake with a warm skewer. If it comes out clean, the cake is ready. Allow to cool in the tin. Remove the paper and store in an air tight tin for a few days before serving - this gives it a chance to mature and for the flavour to develop.