Gingerbread Recipe
Ingredients
| Golden syrup | 8 Ounce | |
| Butter | 2 Ounce | |
| Sugar | 2 Ounce | |
| Egg | 1 | |
| Plain flour | 8 Ounce | |
| Ginger | 1 Teaspoon | |
| Peel | 1 Ounce, candied | |
| Soda bicarbonate | 1 Teaspoon | |
| Milk | ||
Directions
GETTING READY
1. Preheat the oven to 325°F, 170°C, Gas Mark 3.
MAKING
2. In a large pan, melt the syrup over low heat and then beat in the butter and sugar to form a thick paste.
3. Add the sifted flour and the ginger together and beat well. Beat in the egg and form a thick batter
4. In a separate small bowl, beat the bicarbonate of soda with a little milk and then add to the pan to combine. Lastly, add the chopped peel to mix well.
5. Tip this into a rectangular baking tray and set aside to bake for one hour.
SERVING
6. Cut into slices and serve with apricot jam or pack into heavy-duty foil or a polythene bag for later.
1. Preheat the oven to 325°F, 170°C, Gas Mark 3.
MAKING
2. In a large pan, melt the syrup over low heat and then beat in the butter and sugar to form a thick paste.
3. Add the sifted flour and the ginger together and beat well. Beat in the egg and form a thick batter
4. In a separate small bowl, beat the bicarbonate of soda with a little milk and then add to the pan to combine. Lastly, add the chopped peel to mix well.
5. Tip this into a rectangular baking tray and set aside to bake for one hour.
SERVING
6. Cut into slices and serve with apricot jam or pack into heavy-duty foil or a polythene bag for later.
Chef
