Gingerbread
Another version of the classic gingerbread- the cake not the biscuits. Try served in slices, spread with butter. Any left overs dice up and cook in an egg custard topped with meringue and baked again until golden.
Preparation time: 20 minutes Quantity: Makes 8-10 slices Cooking time: 45-55 minutes
Ingredients
120g /4 oz golden syrup
120g/ 4 oz black treacle
300 ml/ 1/2 pint milk
120g/ 4 oz dark brown sugar
250g/ 9 oz self raising flour -sifted
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 teaspoon ground cinnamon
3 level teaspoons ground ginger
1 egg - large
Method
- Heat the syrup and treacle together
- Cool slightly
- Heat the milk and sugar, until the sugar has dissolved
- Pour in to a large bowl
- Whisk in the flour and spices
- Whisk in the syrups
- Beat in the egg
- Spoon in to a greased tin (3lb loaf tin or 10inch loose bottom tin)
- Bake for 45 minutes or until the firm in the centre (prod with a skewer, should come out clean)
- Cool