Thursday, 4 February 2010


A lovely rich traditional gingerbread :-)

Makes: 12 slices
Takes: 10 minutes + 1 1/2 hours cooking time


4 oz (100g) butter or margarine
6 oz (175g) black treacle
2 oz (50g) golden syrup
2 oz (50g) brown sugar
1/4 pint (150ml) milk
2 eggs
8 oz (225g) plain flour
1 rounded tsp mixed spice
1 level tsp bicarbonate of soda
2 level tsp ground ginger

  1. Preheat the oven to 130oC (fan)/150oC/Gas Mark 2 and grease and line a 7" square tin.
  2. Warm together the butter, treacle, syrup and sugar till melted, then add the milk and allow to cool.
  3. Beat the eggs and blend with the cooled mixture.
  4. Sift the dry ingredients into a large bowl then gently fold in the cooled treacle mixture.
  5. Pour into the prepared tin and bake for 1 1/4 - 1 1/2 hours, till a skewer inserted into the centre comes out clean.
  6. Cool on a wire rack before slicing.
Keeps for a few days in an airtight container. You can also freeze individual slices and thaw them as required.