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DARK GINGERBREAD |
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This is another of my mother's Hampshire recipes that have been passed down through the family over the years. My mother would cook by "feel" without the use of scales etc. When she passed the recipes on to me I wanted to write them down, so we put quantities to the ingredients. |
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Ingredients . |
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4 oz butter |
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4oz dark brown sugar |
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4 oz black treacle | . | 1 egg |
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6 oz plain flour | . | 1 level tsp ground ginger |
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¼ pint milk |
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1 level tsp bicarbonate soda |
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Method . |
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Line & grease a
7" cake tin. Sieve flour and
ginger into mixing bowl, add butter mix and beaten egg. Warm milk and pour
onto soda, stir and add to mix, beat well until smooth. Pour into tin. Bake in cool oven gas
mark 2, or 300°F, 150°C for 1½ hrs. It eats better if
keep in a tin for a few days before cutting, if you can wait that long!! |
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Kindly contributed by Chris |
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Back to Recipe Index |
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If you have any Recipes which are endemic to Hampshire, and you would like to share them on these pages please email me. |
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