Spiced Gingerbread Recipe
Ingredients
| Margarine | 4 Ounce | |
| Soft brown sugar | 2 Ounce | |
| Black treacle - 6 ounce | ||
| Golden syrup | 2 Ounce | |
| Plain flour | 8 Ounce | |
| Salt | 1/2 Teaspoon (Leveled) | |
| Soda bicarbonate | 1 Teaspoon (Leveled) | |
| Ground ginger | 2 Teaspoon (Leveled) | |
| Mixed spice | 1 Teaspoon (Leveled) | |
| Eggs | 2 | |
| Milk | 1/4 Pint | |
Directions
GETTING READY
1. Preheat oven at 300°F or Gas Mark 2.
MAKING
2. In a pan, take fat, sugar, treacle and syrup. Heat it over a low flame until fat melts. Keep it aside to cool.
3. In a bowl, sieve dry ingredients. Make a hole in the centre. Break eggs into it and add milk.
4. Add the earlier mixture into it slowly without beating and blend it well.
5. Grease an 8-inch square cake and line it with paper.
6. Pour the above mixture into it. Bake it in the centre of a slow oven at 300°F or Gas Mark 2 for about 1 1/4 hours. Check whether it is done by pressing it. Keep it aside to cool.
7. Remove from tin when it cools.
SERVING
8. Serve slices of Spiced Gingerbread with a scoop of raspberry sorbet, dollop of lemon curd or a smear of low-fat cream cheese.
1. Preheat oven at 300°F or Gas Mark 2.
MAKING
2. In a pan, take fat, sugar, treacle and syrup. Heat it over a low flame until fat melts. Keep it aside to cool.
3. In a bowl, sieve dry ingredients. Make a hole in the centre. Break eggs into it and add milk.
4. Add the earlier mixture into it slowly without beating and blend it well.
5. Grease an 8-inch square cake and line it with paper.
6. Pour the above mixture into it. Bake it in the centre of a slow oven at 300°F or Gas Mark 2 for about 1 1/4 hours. Check whether it is done by pressing it. Keep it aside to cool.
7. Remove from tin when it cools.
SERVING
8. Serve slices of Spiced Gingerbread with a scoop of raspberry sorbet, dollop of lemon curd or a smear of low-fat cream cheese.
Chef
