Another recipe that my Grandma used to bake in the same 8-inch square cake tin as her Cherry & Almond Cake, this makes a lovely moist gingerbread that tastes even better a day or two old if you can manage not to eat it all first.
Ingredients:
8oz (225g) Plain flour
1 level tsp. Bicarbonate of soda
3 level tsp. Ground ginger
4oz (115g) Butter / margarine
4oz (115g) Soft brown sugar
8oz (225g) Golden syrup
1 Egg
1/4 pint Milk
Method:
- Preheat oven to Gas Mark 4 / 350F / 180C
- Grease and line 8-inch (2ocm) square tin
- Sift flour, bicarbonate of soda and ginger into mixing bowl
- Melt butter/margarine, sugar, syrup and milk in a pan. Once melted, leave to cool for 5 minutes
- Add beaten egg and melted butter mix to dry ingredients and beat well to a smooth batter
- Pour mixture into tin and bake for 30-40 minutes / until cooked through
Messing About In The Kitchen 