Dundee gingerbread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** 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 | Egg; beaten | |
| 5 | ounces | Milk |
| 6 | ounces | Mixed fruit |
Directions
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