Raisin Gingerbread

New.Wife's picture

Jan. 10, 2012


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.)



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


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.


12. Serve Raisin Gingerbread with tea or coffee.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 520Calories from Fat 151

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 249 mg10.38%

Total Carbohydrates 90 g30%

Dietary Fiber 2 g8%

Sugars 53 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet