Old English Gingerbread

p.33, “Sugar and Spice” with Jo Seagar, 2000 (adapted, 2 T ginger)

 

Sift together

500g (4c) SR flour

1 t salt

1-2 T ground ginger

1 T BP

In a saucepan, warm

1 soft brown sugar

175 g butter

6 T treacle

6 T Chelsea golden syrup (from NZ, like a light treacle sugar syrup)

In a separate pan, warm

300 ml milk

and beat in

2 eggs

Combine with flour and syrup mixtures and mix thoroughly.

Mix

1 T warm milk to mix

1 t bicarb soda

then add to mixture.

Put into 25cm square, well-greased baking-paper-lined cake tin.

Mix

1 t cinnamon

2 T raw sugar

and sprinkle on top.

Bake for 1 to 1 ½ hours (or until firm) at 180 deg C.

Cuts at least 20 slices.