Granny's Gingerbread from the Recipes EU Collection

 


Granny's Gingerbread Recipe

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Granny's Gingerbread
1 ** british measurements **
1 lb plain flour
6 oz margarine
4 oz brown sugar
2 tsp ground ginger
2 tsp mixed spice
1 egg
1 tsp baking soda
5 oz milk
1 lb treacle
1 cup mixed, raisins, currants &
1 . crystalized ginger,
1 . chopped


Melt the treacle, margarine, sugar and milk over a low heat. Mix the
dry ingredients and pour in the melted ingredients with a beaten egg.
Mix thoroughly. Bake in a moderate oven for about an hour or a little
more.

KEEP THE CAKE FOR A WEEK BEFORE SERVING.

These were scant instructions for what is a truly delicious totally
sticky gingerbread. A large loaf will generally sink in the centre as
it cools. I like to make this up into three small loaf tins and I
line the bottom of the tins. Even better, bake them in the
"disposable" metal trays which you can buy, or save from your Chinese
Carry-outs! ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4

Scanned and formatted for you by The WEE Scot -- paul macGregor
 


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Instead of focusing on those food types you should eliminate from your meal plan, focus on the good foods which you might want to introduce to your meal plan. If one can inject the recommended portions wholesome fruit and vegetables into your meal plan, you will find that stop feeling hungry and have a far decreased probability of falling prey to those damaging midday biscuits.


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