Edinburgh gingerbread

1 Loaf

Ingredients

Quantity Ingredient
** British Measurements **
8 ounces Plain flour
1 teaspoon Bicarbonate of soda
2 teaspoons Ground ginger
1 teaspoon Cinnamon
pinch Salt
6 ounces Butter
6 ounces Treacle
4 ounces Brown sugar
6 tablespoons Milk
2 Eggs
2 ounces Sultanas
2 ounces Almonds; flaked

Directions

Sift the flour, spices, salt and soda; and then stir in the fruit and nuts. Melt the butter with the treacle and sugar on a low heat. The mixture should remain coolish but the sugar dissolved. Add the milk and stir in the eggs. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin.

Bake at 325øF / 160øC / gas mark 3 for 1¼ hours.

This is a fairly heavy recipe and may sink on cooling. ** Scottish Home Baking **

by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4

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