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Ingredients
100 g (4 oz) margarine
90 g (3½ oz) soft brown sugar
75 g (3 oz) treacle
75 g (3 oz) syrup
1 tsp each of ground ginger, cinnamon, mixed spice
150 ml (5 fl oz) milk
2 small eggs
1 tsp bicarbonate of soda
225 g (8 oz) plain flour
Preheat oven to 160F, 325F or gas mark 3.
Melt margarine, sugar, treacle and syrup gently together until combined then add spices, milk and eggs. Mix bicarbonate of soda with a little water to make a paste and add this, stirring, before beating in the flour.
Grease two x 1 lb tins and line with greaseproof paper. Butter the paper before pouring in the gingerbread mix. Bake for 35 minutes.
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