8 oz self-raising flour
3 oz unsalted butter
3 oz sugar
6 tablespoons golden syrup
(or black treacle for a deeper flavour)
2 eggs, beaten
2 teaspoonfuls powdered ginger
1/4 pint milk
1/4 teaspoon bicarbonate of soda
2 oz preserved stem ginger
(or, if you like, raisins)
Cut the butter into dice. In a bowl, cream the butter and sugar, beating with a wooden spoon, and stir in the flour, powdered ginger and bicarbonate of soda.
Gradually beat in the eggs, milk, syrup (or treacle) and the ginger (or raisins).
Butter and flour a loaf tin about 7 in by 4 in, and 3 in deep, and fill with the mixture.
Bake in preheated oven 350F/180C/Gas 4 for 40 to 45 minutes. Test with a skewer; when it comes out clean, the gingerbread is ready. Cool in tin.Reuse content