Buttermilk Gingerbread

Another recipe from a blog Baking Bites this time. It sounded delicious, and I haven't made gingerbread for a while, so I thought I'd give it a try. It does call for one ingredient I don't normally have in my cupboard: molasses. I suppose I could have substituted black treacle, but I decided it would probably be better to just hunt some down. I think it was probably worth it. I did make one main change to the recipe, substituting some of the plain flour with wholemeal. I'm going to make this again, but I want to try a chocolate version.

Recipe:
150 grams plain flour
60 grams plain wholemeal flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons bicarbonate of soda
50 grams unsalted butter
80 grams sugar
1 egg
100 grams molasses
110 millilitres skim milk

Preheat oven to 325F/170C. Line an 8 inch square cake pan with non stick baking parchment.
Mix together the flours, spices and bicarbonate of soda in a medium bowl
In a large bowl, cream together the butter and sugar.
Beat in the egg.
Add the molasses and milk. Mix well.
Add the dry ingredients to the wet. Mix until smooth.
Pour into the batter into the pan.
Bake for about 25 minutes.