Edinburgh gingerbread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** British Measurements ** | ||
| 8 | ounces | Plain flour |
| 1 | teaspoon | Bicarbonate of soda |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Cinnamon |
| pinch | Salt | |
| 6 | ounces | Butter |
| 6 | ounces | Treacle |
| 4 | ounces | Brown sugar |
| 6 | tablespoons | Milk |
| 2 | Eggs | |
| 2 | ounces | Sultanas |
| 2 | ounces | Almonds; flaked |
Directions
Sift the flour, spices, salt and soda; and then stir in the fruit and nuts. Melt the butter with the treacle and sugar on a low heat. The mixture should remain coolish but the sugar dissolved. Add the milk and stir in the eggs. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin.
Bake at 325øF / 160øC / gas mark 3 for 1¼ hours.
This is a fairly heavy recipe and may sink on cooling. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4
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