Directory

Gingerbread

Imperial
1 1/2 teaspoons good-quality vinegar
4 tablespoons milk
4 oz flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
pinch of salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 oz butter
2 oz brown sugar
1 egg, beaten
6 oz black treacle or molasses

Metric
1 1/2 x 5 ml spoons good-quality vinegar
4 x 15 ml spoons milk
100 g flour
1 x 5 ml spoon baking powder
1/2 x 2.5 ml spoon bicarbonate of soda
pinch of salt
1 x 5 ml spoon ground ginger
1 x 2.5 ml spoon ground cinnamon
1/2 x 2.5 ml spoon ground allspice
50 g butter
50 g brown sugar
1 egg, beaten
175 g black treacle or molasses

Mix the vinegar and milk together and set aside. S~ the flour, baking powder, soda, salt, ginger, cinnamc and allspice together into a mixing bowl. Cream the butter with the sugar until pale. Add the beaten egg. a little at a time, beating thoroughly after each addition Fold the flour mixture into the creamed mixture; together with the treacle, vinegar and milk mixture. Turn into a greased 20 cm/8 inch square dish or box. Cover with greaseproof paper. MICROWAVE ON HIGH for 4-5 minutes until the colour deepens arc the cake is just dry on top. Give the dish a quarter-turn every 1 1/2 minutes during cooking.
Leave to stand in the dish for 10 minutes befcs turning out.
Makes 16 squares

Recommend

Rate this recipe