Post by Sylvia on Jun 20, 2009 16:17:54 GMT -6
Try to make this gingerbread several days before cutting into it.
Sticky Gingerbread
Preheat oven to 170oC/325oF
12 portions
4 oz margarine or butter
6 oz black treacle/molasses*
1/4 pt buttermilk
8 oz plain flour
2 oz brown sugar
1 level tsp mixed spice
1 level tsp bicarbonate of soda
1 - 2 tsps ground ginger
2 eggs
Grease and line a 7" square tin.
Warm margarine and black treacle. Add buttermilk and allow to cool.
Sieve dry ingredients into a bowl, add the treacle mixture and the eggs, beat well.
Pour into the lined tin.
Bake in the middle of your oven for 1 1/4 to 1 1/2 hours until firm to touch.
* I use 4 ozs of treacle and 2 ozs of golden syrup
If you want to try this recipe and the measurements are not what you use, try this conversion site:
www.rampantscotland.com/recipes/blrecipe_terms.htm
Sylvia
Sticky Gingerbread
Preheat oven to 170oC/325oF
12 portions
4 oz margarine or butter
6 oz black treacle/molasses*
1/4 pt buttermilk
8 oz plain flour
2 oz brown sugar
1 level tsp mixed spice
1 level tsp bicarbonate of soda
1 - 2 tsps ground ginger
2 eggs
Grease and line a 7" square tin.
Warm margarine and black treacle. Add buttermilk and allow to cool.
Sieve dry ingredients into a bowl, add the treacle mixture and the eggs, beat well.
Pour into the lined tin.
Bake in the middle of your oven for 1 1/4 to 1 1/2 hours until firm to touch.
* I use 4 ozs of treacle and 2 ozs of golden syrup
If you want to try this recipe and the measurements are not what you use, try this conversion site:
www.rampantscotland.com/recipes/blrecipe_terms.htm
Sylvia