|Flour||1⁄2 Cup (8 tbs)|
|Soda bicarbonate||3⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Chopped preserved ginger||2 Cup (32 tbs)|
|Chopped walnuts/Chopped pecans||3 Cup (48 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Treacle||1⁄2 Cup (8 tbs)|
|Golden syrup||4 Cup (64 tbs)|
|Milk||4 Cup (64 tbs)|
|Eggs||2 Large, beaten|
|Lemon icing/Orange icing||1⁄2 Cup (8 tbs) (To Finish)|
|Glace ginger||1 Teaspoon (To Finish)|
Sift flour, bicarbonate of soda, salt, cinnamon and ginger. Stir in preserved ginger, walnuts or pecans. Put sugar, treacle, golden syrup and butter in a saucepan and heat gently until butter melts, add the milk. Add to flour mixture. Mix in eggs and beat well. Pour into a greased 28 x 19cm lamington tin that has been bottom- lined with greased greaseproof paper. Bake in a preheated moderate oven 180C (350F) for 45-50 minutes or until a skewer inserted in centre comes out clean. Allow to cool, then ice with lemon or orange icing and decorate with slices of glace ginger, if using.
LEMON OR ORANGE ICING: Cream 60g butter until light and fluffy. Sift 1 cup icing sugar into a bowl, add 2 teaspoons lemon or orange juice and the creamed butter and beat well. Spread over gingerbread.