Lady Webster's Gingerbread
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
all-purpose flour
|
|
| 8 | ounces |
molasses
or 4 ounces treacle and 4 ounces syrup |
*
|
| 3 | ounces |
brown sugar
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
mixed spice
|
* |
| 4 | ounces |
margarine
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
all-purpose flour
|
|
| 231.2 | ml/g |
molasses
or 4 ounces treacle and 4 ounces syrup |
*
|
| 86.7 | ml/g |
brown sugar
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
mixed spice
|
* |
| 115.6 | ml/g |
margarine
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
baking soda
|
|
| 3E+1 | ml |
ginger
ground |
|
Directions
Mix all dry ingredients together, melt margarine and treacle in the milk.
When dissolved and well mixed pour on to the beaten egg.
Mix in the dry ingredients (and add 2 or 3 ounces of peel if desired).
Pour into well greased tin of 2 pound size.
Bake in moderate oven for 1 to 1½ hours.
