This is one of those recipes that takes you right back to your childhood. It is traditional, homely and the exact kind of thing you would always have at your granny’s with afternoon tea. Infact, this cake would not be out of place on your tradition cream tea tower or W.I meeting; it oozes Britishness and tastes like home. Eat it smothered in butter, warm and drizzled with custard or cream, or simply on its own; either way there is no change you won’t love it!
– 8 ounces self raising flour
– 1 tsp baking powder
– 1 pinch salt
– 3 teaspoons ground ginger
– 1 inch size piece of fresh ginger, finely grated
– 2 ounces butter or margarine
– 2 ounces soft brown sugar
– 4 tbps black treacle
– 4 tbsp golden syrup
– 2 eggs, beaten and mixed with milk to make 1/2 pint
– 4 ounces raisins
Pre-heat oven to 180C
Grease and line a loaf tin
Mix the flour with the salt, baking powder, ginger & raisins
Melt the butter or margarine and the sugar, black treacle – mixing them together very well.
Add the butter mixture to the flour mixture – and mix with a wooden spoon.
Gradually beat in the egg and milk mixture to make a smooth, thick batter.
Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.