Dundee gingerbread

Yield: 1 Loaf

Measure Ingredient
\N \N ** British Measurements **
12 ounces Plain flour
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
2 ounces Butter
3 tablespoons Golden syrup
4 tablespoons Treacle
1 \N Egg; beaten
5 ounces Milk
6 ounces Mixed fruit

Sift the flour, spices and soda into a bowl. Gently dissolve the milk, syrups and butter; and then pour into a well in the centre of the dry ingredients. Add the beaten egg and vigorously mix the batter until it is very smooth. Stir in the fruit. Put the mixture into a greased and lined tin and bake at 350øF / 180øC / gas mark 4 for about 2 hours. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair

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