Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Self-raising flour |
| 4 ounces | Soft brown sugar |
| ½ teaspoon | Bicarbonate of soda |
| 1 \N | Dessertspoon ground ginger |
| ½ teaspoon | Ground cinnamon |
| ¼ pint | Milk |
| 4 ounces | Butter |
| 4 tablespoons | Black treacle |
| 2 \N | Eggs |
Mix the dry ingredients and pass through a sieve into a pudding basin. In a saucepan, heat the butter, milk and treacle until melted and combined. Beat the eggs into the dry ingredients until thoroughly mixed and smooth, then beat in the treacle mixture. Use a food processor if you like.
Pour into a greased 20cm/8in round deep cake tin and bake in a preheated oven at 170 - 180C / 325 - 350 F / Gas 3 - 4 for about 45 minutes, or until the top springs back when pressed.
Cool in the tin and place in an airtight tin for a couple of days to encourage moisture. Or serve hot as a pudding with mounds of clotted cream and stem ginger in syrup.
Posted to MC-Recipe Digest V1 #973 by "SUSAN McKNIGHT." <susan@...> on Dec 28, 1997