Moist Gingerbread


4oz Margarine
6oz Black Treacle
2oz Golden Syrup

1/4 pint milk
2 eggs (Beaten well)

8oz Plain Flour
2oz Caster Sugar
1 teaspoon Bicarbonate of Soda
1 teaspoon of mixed spice
2 teaspoons of ground ginger

Lemons Juice
Icing Sugar
Slices of fresh lemon

Heat over to Gas mark 3 and line a 8/9 inch square tin

In a pan put the margarine, treacle and golden syrup and heat on a low heat until the margarine has melted.   Leave to stand for 5 minutes then stir in the milk and beaten egg, mixing well.  

In a large bowl put all dry ingredients, flour, sugar, bicarbonate, ginger and spices.  Stir well.  Pour int he treacle liquid and stir well.

Put into the baking tin and cook for 1 hour 15 mins – 1 hour 30 minutes.

Into some icing sugar pour the juice of a fresh lemon and stir well.   Pour over the hot gingerbread.

When cool cut into squares and service with a small piece of lemon on each.  

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