Golden Syrup Gingerbread Recipe
Ingredients
| Plain flour | 8 Ounce | |
| Salt | 1/2 Teaspoon (Leveled) | |
| Soda bicarbonate | 1 Teaspoon (Leveled) | |
| Ginger | 3 Teaspoon (Leveled) | |
| Cinnamon | 1 Teaspoon (Leveled) | |
| Fat | 3 Ounce | |
| Soft brown sugar | 4 Ounce | |
| Treacle | 4 Ounce | |
| Golden syrup | 4 Ounce | |
| Eggs | 2 Small | |
| Milk | 6 Tablespoon | |
| Sultanas | 2 Ounce | |
| Ginger | 2 Ounce, preserved | |
| Peel | 1 Ounce, candied | |
| Blanched almonds | 2 Ounce |
Directions
GETTING READY
1) Preheat oven moderate to 325°F, 170°C or Gas No. 3.
MAKING
2) In a bowl sift flour, salt, bicarbonate of soda, ginger and cinnamon. Keep aside.
3) In a saucepan cut in fat. Add sugar, treacle, and syrup measuring 2 rounded tablespoons of both treacle and syrup.
4) Place over low heat and warm gently until fat has melted.
5) Take off from heat and keep aside.
6) Into the saucepan add eggs and milk. Mix together thoroughly.
7) At the centre of the flour pour egg and syrup mixture and mix with wooden spoon until smooth and glossy.
8) Mix sultanas, ginger and candied peel.
9) Grease a 8-inch (20-cm) square cake tin and place a greased paper at the bottom.
10) Pour the mixture into it.
11) Sprinkle flaked almonds over it.
12) Keep at the center of oven and bake for 1 hour.
13) Let stand with the oven doors closed for first 40 minutes.
14) Place on a rack and cool.
SERVING
15) Prepare the gingerbread a few days in advance, kept two or three days in a closed tin or wrapped in foil.
1) Preheat oven moderate to 325°F, 170°C or Gas No. 3.
MAKING
2) In a bowl sift flour, salt, bicarbonate of soda, ginger and cinnamon. Keep aside.
3) In a saucepan cut in fat. Add sugar, treacle, and syrup measuring 2 rounded tablespoons of both treacle and syrup.
4) Place over low heat and warm gently until fat has melted.
5) Take off from heat and keep aside.
6) Into the saucepan add eggs and milk. Mix together thoroughly.
7) At the centre of the flour pour egg and syrup mixture and mix with wooden spoon until smooth and glossy.
8) Mix sultanas, ginger and candied peel.
9) Grease a 8-inch (20-cm) square cake tin and place a greased paper at the bottom.
10) Pour the mixture into it.
11) Sprinkle flaked almonds over it.
12) Keep at the center of oven and bake for 1 hour.
13) Let stand with the oven doors closed for first 40 minutes.
14) Place on a rack and cool.
SERVING
15) Prepare the gingerbread a few days in advance, kept two or three days in a closed tin or wrapped in foil.
Chef
