Sticky Black Gingerbread

Noticing a horrifying blank space on the cake club calendar in this post Easter lull, Pen stepped into the breach with an old family recipe all the way from the Orkney Isles. The hungry cakers tucked in with great glee, saying that the ginger cake was both delicious and wholesome. Um, said Pen, any recipe that starts with 8 oz of black treacle is not exactly the epitome of health. Especially when the next two ingredients are butter and sugar. Oh well, said everyone, and went back for seconds anyway.

Sticky black gingerbread

8 oz treacle
8 oz butter
8 oz butter
2 beaten eggs
12 oz flour
2 dessert spoons ground ginger
3 tsp cinnamon
pinch salt
2 tsp baking soda
half pint milk

Melt the treacle, butter and sugar together. Take the pan off the heat and stir in the beaten eggs. Stir in sifted dry ingredients.

Warm the milk to blood heat, add the baking soda and quickly stir into the other mixture.

Pour into greased and lined tins (about 30 cm square) and bake in a slow oven for 1 to 1.5 hours.

Tastes even better the next day after a few hours maturing wrapped in tin foil.

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Published in: on April 26, 2011 at 21:03  Leave a Comment  

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