This is good for you if you count the iron content of black treacle. It is anyway failsafe and improves with keeping. There are lots of gingerbread recipes, but this one is the best.
4oz butter (you could use 1/4 pint oil instead)
8 oz brown sugar, dark or light or a mixture
6 tablespoons black treacle - I use half golden syrup
1/4 pint milk
2 eggs
1oz raisins (and a handful or so of chopped crystallised ginger is nice if you have it)
3 teaspoons ground ginger, 1 teaspoon cinnamon, 1 level teaspoon salt
10 oz SR flour
Cook 1 and 1/2 hours No 4/150, checking near end of the time that it is not too brown
When cold, wrap in greaseproof as well as putting in a tin to keep and get better.
4oz butter (you could use 1/4 pint oil instead)
8 oz brown sugar, dark or light or a mixture
6 tablespoons black treacle - I use half golden syrup
1/4 pint milk
2 eggs
1oz raisins (and a handful or so of chopped crystallised ginger is nice if you have it)
3 teaspoons ground ginger, 1 teaspoon cinnamon, 1 level teaspoon salt
10 oz SR flour
- Add the melted fat, syrups and sugar to the sieved dry ingredients
- Beat in the eggs and then milk
- Add raisins (and ginger if using)
Cook 1 and 1/2 hours No 4/150, checking near end of the time that it is not too brown
When cold, wrap in greaseproof as well as putting in a tin to keep and get better.
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