Crisp Baked Ginger Bread
|Butter||4 Ounce (125 Grams)|
|Brown sugar||2 Ounce (50 Grams)|
|Dark treacle||6 Ounce (175 Grams)|
|Golden syrup||2 Ounce (50 Grams)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Flour||8 Ounce (225 Grams)|
|Ground mixed spice||1 Teaspoon|
|Ground ginger||2 Teaspoon|
|Bicarbonate of soda||1 Teaspoon|
Put the butter, sugar, treacle and syrup into a saucepan.
Heat until the butter has melted.
Remove from the heat, add the milk and set aside to cool.
When cool, beat in the eggs.
Sift the flour, spices and soda into a bowl.
Add the butter mixture and stir well.
Line a 1 kg./2 lb.
loaf tin with a double thickness of greased greaseproof paper.
Spoon in the batter and put the tin in the oven preheated to cool (150°C/300°F or Gas Mark 2).
Bake for 1 1/4 to 1 1/2 hours, or until a knife inserted into the centre comes out clean.
Cool on a wire rack, and keep overnight before serving.