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Raisin Gingerbread

New.Wife's picture
Ingredients
  Seedless raisins 4 Ounce
  Butter/Margarine 2 Ounce
  Black treacle 4 Tablespoon
  Granulated sugar 2 Ounce
  Plain flour 5 Ounce
  Soda bicarbonate 1⁄2 Teaspoon (Leveled)
  Salt 1 Pinch
  Ground ginger 1 Teaspoon (Leveled)
  Cinnamon 1 Teaspoon (Leveled)
  Egg yolk 1 , beaten
  Milk 3⁄8 Pint
  Glace icing 1⁄2 Cup (8 tbs) (Made With 6 Ounce Icing Sugar, Etc.)
Directions

GETTING READY
1. Preheat oven at 325-350°F or Gas Mark 3.

MAKING
2. In a pan, take raisins and add cold water so that it plumps up.
3. Bring it to a boil. Cover and leave it to stand for 5 minutes. Drain and dry.
4. In another saucepan, melt fat, treacle and sugar. Keep it aside to cool.
5. In a bowl, sieve flour, bicarbonate of soda, salt and spices together.
6. Make a hole in the centre and add beaten egg, milk and syrup mixture and beat until it attains a smooth consistency.
7. Add raisins.
8. Grease and line one 12 inches by 8 inches tin. Pour the above mixture into it.
9. Bake it in the centre of a very moderate oven at 325-350°F or Gas Mark 3 for 45-50 minutes. Keep it aside to cool.
10. Remove paper when cool. Top it with glace icing.
11. After the icing is set, cut it into squares.

SERVING
12. Serve Raisin Gingerbread with tea or coffee.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
4

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