Yorkshire gingerbread

Yield: 4 servings

Measure Ingredient
8 ounces Self-raising flour
2 tablespoons Ground ginger
1 tablespoon Ground allspice
½ teaspoon Salt
1 tablespoon Bicarbonate of soda
4 ounces Unsalted butter
4 ounces Dark soft brown sugar
3 Eggs, beaten
8 ounces Black treacle

Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients.

Pour the mixture into a greased and lined 8 inch square, deep cake tin and bake in a preheated oven on 325 degrees F for 50 to 60 minutes, or until the top springs back when pressed.

Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger.

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