Tochabers Gingerbread Recipe
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Tochabers Gingerbread
1 ** british measurements **
8 oz plain flour
4 oz butter or margarine
2 oz caster sugar
1 tsp mixed spice
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp bicarbonate of soda
4 oz black treacle
1 egg
5 oz beer
6 oz mixed fruit w/ peel
2 oz ground almonds
Sift the flour and spices and fold in the dried fruits and ground
almonds, if used. Cream the butter and sugar until light and fluffy.
Melt the treacle and add to the butter mixture, beating in the egg as
well. Fold into this mixture the blended dry ingredients. Dissolve
the soda in the beer and stir this into the batter.
Put the batter into a 7 1/2 inch greased and lined cake tin (or a 1
lb loaf tin) and depress the centre of the mixture which will cook
more slowly than the outer edges. Bake in a slow oven, at 300øF /
150øC / gas mark 2 for about 1 1/2 hours.
Cool in the tin for a while before turning on to a wire rack. **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair |
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