Crisp Baked Ginger Bread Recipe
Ingredients
| 125 g. / 4 oz. butter | ||
| 50 g. / 2 oz. brown sugar | ||
| 175 g. / 6 oz. dark treacle | ||
| 50 g. / 2 oz. golden syrup | ||
| 150 ml. / 5 fl. oz. milk | ||
| Eggs | 2 | |
| 225 g. / 8 oz. flour | ||
| 5 ml. / 1 teaspoon ground mixed spice | ||
| 10 ml. / 2 teaspoons ground ginger | ||
| 5 ml. / 1 teaspoon bicarbonate of soda | ||
Directions
Put the butter, sugar, treacle and syrup into a saucepan.
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.
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.
Chef
