Louise asked me to post this recipe for her mum's gingerbread. Everyone seemed to enjoy it when Louise brought it over a few weeks back. Sadly, I don't have a photo.
225g/8oz plain flower3 to 4 teaspoons ground ginger1 level teaspoon bicarbonate of soda
125g/4oz butter or margarine
125g/4oz brown sugar (Normal brown sugar makes lighter loaf but by using dark muskavado sugar you get darker type)
225g/8oz (half a 550g tin) golden syrup (You could also use half syrup and half treacle)150ml/1/4 pint of milk
1. Grease 2lb loaf tin or use liner
2. Sieve the flower, ginger and bicarb and mix in bowl
3. Melt fat, sugar, syrup (treacle) and milk over low heat stirring all the time. When melted cool a little.
4. Beat the egg.
5. Add the liquid mixture to dry ingredients and mix well.Beat for 5 minutes.
6. Pour into loaf tin spreading evenly.
7. Cook in cool oven. Gas 2, 300F, 150C for about an hour until it is springy. For fan assisted oven amend as necessary
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