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Crisp Baked Ginger Bread Recipe
|Butter||4 Ounce (125 Grams)|
|Brown sugar||2 Ounce (50 Grams)|
|Dark treacle||6 Ounce (175 Grams)|
|Golden syrup||2 Ounce (50 Grams)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Flour||8 Ounce (225 Grams)|
|Ground mixed spice||1 Teaspoon|
|Ground ginger||2 Teaspoon|
|Bicarbonate of soda||1 Teaspoon|
Serving size: Complete recipe
Calories 2727 Calories from Fat 1010
% Daily Value*
Total Fat 114 g175.5%
Saturated Fat 65.8 g328.9%
Trans Fat 0.8 g
Cholesterol 681.6 mg227.2%
Sodium 2157.7 mg89.9%
Total Carbohydrates 391 g130.4%
Dietary Fiber 8.7 g34.9%
Sugars 199.5 g
Protein 46 g92.4%
Vitamin A 69.7% Vitamin C 1.2%
Calcium 124.4% Iron 276.7%
*Based on a 2000 Calorie diet
Heat until the butter has melted.
Remove from the heat, add the milk and set aside to cool.
When cool, beat in the eggs.
Sift the flour, spices and soda into a bowl.
Add the butter mixture and stir well.
Line a 1 kg./2 lb.
loaf tin with a double thickness of greased greaseproof paper.
Spoon in the batter and put the tin in the oven preheated to cool (150°C/300°F or Gas Mark 2).
Bake for 1 1/4 to 1 1/2 hours, or until a knife inserted into the centre comes out clean.
Cool on a wire rack, and keep overnight before serving.