Gingerbread

Just got Mum’s gingerbread recipe. Will have to make some soon, I’ll add some photos then (providing I don’t eat it all first).

Need – 12” x 8” x 2 ½” deep straight-sided tin, which needs to be well greased and lined with greased paper.
-    Large mixing bowl.

1lb. S.R. Flour
4 teasp. Ground ginger (recipe says 6 teasp. but found this makes it too hot)
4 teasp. baking powder
1 teasp. bicarbonate of soda
1 teasp. salt
8oz. dark brown sugar
6 oz. butter
¾ lb. golden syrup
½ pint milk
1 egg.

Sieve all dry ingredients together.
Warm butter, sugar and syrup in small saucepan, until just melted, do not over-heat. Add this to dry ingredients.
Use same saucepan – warm milk and beaten egg. Add to other ingredients.  Mix thoroughly (I use rotary whisk once initially mixed, this gives extra air bubbles to mixture).
Pour into greased and lined tin and bake in slow oven (Gas Mark 3) middle shelf, for about 1 ¼ hours, or until centre is firm to touch.

Enjoy with my complements. It’s always too sticky in the middle (hee, hee).

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