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 Traditional
Ginger Bread
Ingredients
8oz self raising flour
4 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
4oz unsalted butter, chilled & diced
4oz black treacle
4oz golden syrup
4oz brown sugar
10 fl oz Milk
1 egg - beaten
2lb loaf tin (lined with greaseproof paper)
Method
1. Pre-heat the oven to 180◦C / 350 F gas mark 4.
2. Sift all the dry ingredients except the sugar.
3. Rub the butter into the dry ingredients until it looks like breadcrumbs.
4. Warm the treacle and syrup to blood temperature.
5. Dissolve the sugar in the milk over a low heat.
6. Whisk the milk into the flour mixture.
7. Then whisk in the treacle mixture followed by the egg. When thoroughly
combined it will look like a thin batter.
8. Pour the mixture into your prepared lined tins and bake for 45mins – 1
hour, test with a clean skewer.
9. During baking, the mixture will rise, then sink, this is normal, leave to
cool remove from the tin and greaseproof paper.
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