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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