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Coat the cake tin with butter and a thin layer of flour and pre-heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Combine flour with baking powder or use self-rising flour instead.
Add the brown sugar, a pinch of salt and speculaaskruiden. It's best to use a standmixer to create a smooth batter. Gradually add milk to the flour-mixture and add a tablespoon of treacle.
As soon as the batter is smooth, you add it to the cake tin.
Bake the gingerbread for about 20 - 25 minutes, the exact time depends on the oven. You can check with a wooden skewer, if it comes out clean the gingerbread is done.
Let it cool off for about 10 minutes before you remove the cake tin. Add the gingerbread to a plastic bag and let it cool off completely inside of the bag. Enjoy!