Ingredients
-
8 oz flour
-
2 level teaspoons ground ginger
-
2 level teaspoons baking powder
-
½ level teaspoon bicarbonate of soda
-
½ level teaspoon salt
-
4 oz soft brown sugar
-
3 oz butter
-
6 oz golden syrup
-
¼ pt milk
-
1 egg
Methods
-
Grease and line a square tin.
-
Sieve flour with salt, ground ginger, baking powder and bicarbonate of soda.
-
Melt the butter in a pan with the sugar and golden syrup. Do not allow it to get too hot.
-
Beat the egg and add to the warm milk.
-
Add the warm syrup to the flour and stir in the egg mixture to get a dropping consistency.
-
Pour the mixture into the prepared tin and bake in a slow oven for about ½ hour.
-
The centre of the cake should be firm before the gingerbread is removed from the oven.
-
When cool, wrap in greaseproof paper. The texture improves after two or three days.
Â
