Moist Gingerbread

Moist Gingerbread
Cooking Time 1 ¼ – 1 ½ hrs.
Oven : 170 C, 325F, Gas Mark3

4oz Margarine
6oz Black Treacle
2oz Golden Syrup
¼ pint of milk
2 large eggs lightly beaten
8oz plain or wholemeal flour
2oz Caster sugar
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
optional: add 4oz raisins, dried fruit or chopped dates.

Grease a 7- 8 inch square cake tin and line the base and sides with greaseproof paper. Put the margarine, treacle and syrup into a saucepan. Heat gently until the margarine has melted, stirring from time to time, then remove from the heat and add the milk. Allow to cool for 5 minutes, then add the beaten eggs.

Sieve the dry ingredients into a mixing bowl, then add the treacle mixture and beat together well. Pour into the prepared cake tin and cook in a very moderate oven for 1 ¼ hrs to 1 ½ hrs. Turn out if the tin and leave to cool on a wire rack. When the gingerbread is quite cold put into an airtight tin and leave for 2-3 days if possible, before eating.

from Liz Rollo


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