Granny's gingerbread
1 Lg loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ** British Measurements ** | ||
| 1 | pounds | Plain flour |
| 6 | ounces | Margarine |
| 4 | ounces | Brown sugar |
| 2 | teaspoons | Ground ginger |
| 2 | teaspoons | Mixed spice |
| 1 | Egg | |
| 1 | teaspoon | Baking soda |
| 5 | ounces | Milk |
| 1 | pounds | Treacle |
| 1 | cup | Mixed; raisins, currants & |
| . crystalized ginger, | ||
| . chopped | ||
Directions
Melt the treacle, margarine, sugar and milk over a low heat. Mix the dry ingredients and pour in the melted ingredients with a beaten egg.
Mix thoroughly. Bake in a moderate oven for about an hour or a little more.
KEEP THE CAKE FOR A WEEK BEFORE SERVING.
These were scant instructions for what is a truly delicious totally sticky gingerbread. A large loaf will generally sink in the centre as it cools. I like to make this up into three small loaf tins and I line the bottom of the tins. Even better, bake them in the "disposable" metal trays which you can buy, or save from your Chinese Carry-outs! ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4
Scanned and formatted for you by The WEE Scot -- paul macGregor