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Gingerbread

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Post by Dandelion on 17th February 2010, 9:57 pm

Line a 7inch square shallow baking tin with greaseproof paper and heat oven to Mark 4 (170C/350F)
Sieve 8oz plain flour into a mixing bowl with 2 teaspoons ground ginger and one teaspoon mixed spice.
Warm 4oz butter and 1.5 oz brown sugar in a saucepan with 8oz treacle and syrup mixture (I use 4oz of each, but you can vary this - it would be interesting with some runny honey as part of the 8oz). Warm until the butter melts. Beat this into the flour and spices making a smooth mixture. Warm half a pint of milk, and add a teaspoon of bi-carb, sprinkling it onto the top of the milk. Beat this into the mixture. Finally, add a beaten egg to the mixture. Pour this batter into your tin and bake for about an hour and fifteen minutes. Leave in the tin to cool for a bit before cutting into slices and cooling on a rack.
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Post by Compostwoman on 17th February 2010, 10:11 pm

Don't leave tin open or it will all be gone asap....!

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Post by MrsC on 18th February 2010, 2:42 pm

This sounds yummy. I may have to find motivation to get up from the sofa and make some...

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