Healthier sticky gingerbread

Method

1. Preheat the oven to 170°C/fan150°C/gas 3½. Line a 20cm x 30cm tin or ovenproof dish with baking paper, snipping down the four corners so the paper fits snugly into the tin with sharp corners.
2. Melt the sugar, agave, treacle and oil together in a pan, then cool slightly. Put the flour, ground ginger, ground cinnamon, bicarbonate of soda and baking powder in a large bowl with a good pinch of salt, then stir through the treacle mixture with the yogurt until smooth. Stir through the stem ginger pulp to distribute evenly, then stir through the milk and, finally, the eggs.
3. Pour the mixture into the prepared tin and bake for 50-55 minutes or until a skewer pushed into the middle comes out clean.
4. Remove from the oven and cool in the tin for 20 minutes before turning out. Cool completely, then cut into 5cm squares. The gingerbread improves if you keep it for a few days (see Make Ahead).