Gingerbread

I Love

This is the best recipe for cake ever!

My big sis made it once when we visited her in Nairn and I just had to have the recipe. I’ve made it tons of times since as it’s so easy and it’s loved by everyone who’s tried it.

I often make it when we have friends round and end up giving half of it away for them to take home as the recipe makes so much.

I’m convinced this is why the top button of my skinny jeans no longer fastens…ooops! Here’s the recipe…enjoy.

You will need a 23×30cm cake tin [9x12inch] which you should grease and line.
You’ll also have to preheat the oven to 160 C [ Gas Mark 3].

8oz butter
8oz dark muscovado sugar
8oz black treacle
12 plain flour
5 tsp ground ginger
2 tsp ground cinamon
2 eggs, beaten
3 pieces of stem ginger chopped***
1/2 pint of milk [300ml]
2 tsp bicarbonate of soda

***This is a little vague, so I experimented a bit and found that about 3oz is a good amount.
It’s also easier to grate this as it doesn’t take as long as chopping.

And here’s what you do with it all:

1. Heat the butter, sugar and treacle in a pan until smooth, cool slightly

2. Sift in the flour and ground spices. Stir well then beat in the eggs and sten ginger

3. Warm the milk and add the bicarb of soda. Pour this into the gingerbead mixture and stir until blended

5. Pour mixture into tin

6. Bake for about an hour until well risen and springy to touch.

7. Best eaten hot with really good vanilla icecream!