|Brown sugar||6 Ounce|
|Soda bicarbonate||1 Teaspoon|
|Milk||1 Cup (16 tbs) (to mix)|
|Warm water||1 Tablespoon|
|Marmalade||3 Tablespoon (thick variety)|
|Ground ginger||2 1⁄2 Teaspoon|
Dissolve soda in water and allow to cool.
Cream the butter, sugar and treacle together.
Sieve dry ingredients, and add to creamed mixture with the soda and enough milk to make a soft, dropping consistency.
Stir in the marmalade lightly.
Place in a square, greased and lined tin and bake at 350° F for 1 hour.
Reduce heat to 250° F and bake for a further 35 minutes.
This cake is best left for two days before slicing.
When it is cold, wrap in a piece of foil and store in an airtight tin.