Preheat oven to 140°C
200g Soft Brown Sugar
100g Golden Syrup
100 Black Treacle
300g Plain Flour
2 Eggs, beaten
1x15ml Ground Ginger
A pinch of Salt
1x10ml Ground Cinnamon
250ml Warm Milk
1x5ml Bicarbonate Soda
Melt together slowly the treacle, sugar and butter, stirring all the time. Remove from the heat and stir in the beaten eggs. Sieve the flour, salt, cinnamon and ginger and stir into the melted mixture. Sieve the bicarbonate of soda into a bowl and pour the warm milk over it. Add this to the treacle mixture, stirring well to combine all the ingredients. Pour into a prepared 2lb loaf tin and bake for about 1 hour. Allow to cool in tin. If possible 😉 keep for a day or two before serving.
I absolutely love Gingerbread. Yumm, this looks like a lovely recipe, another one to add to the ever growing list of things to make!!
Double rations of treacle this week and it looks lovely and easy to make. Not sure we’ll be able to wait long enough to even allow it to cool 😀
I’m going to make this right now. I love gingerbread and have been looking for a good recipe. The craving strikes! Right, off to bake! Back later with a verdict, that whole keep for a day or two thing isn’t going to go down well in this house! 😉
There you go with that treacle again. How can I make this recipe when I can’t figure out the temperature and I have no
GD treacle ?????????
oooh My Godddd!
Using more Sticky num num! (aka Black treacle)
Try adding a couple of ounces of chopped ( not too fine) stem or crystallised Ginger like my Grannie did!
I was always intrigued by the way ginger cake sinks in the middle.
That lovely darkbrown layer onthe ousdie too!
Why do you do this to me?
I disappear for a couple of hours and come back to the aroma of Gingerbread everywhere! 😉 Hope the cooking is going well. I’ll be round for a taste later on!
Yuuuummmyyyy….You are making me hungry! Stop it. 🙂 I’ll have to give this one a go, Grannymar. 🙂 Thanks…
Oh how I love gingerbread. Thank you Grannymar. I’m making a copy right now. Have a beautiful week ahead….
Thank you Joy, enjoy the Gingerbread when you make it.
All of your readers, GM, being addicted to the internets ‘n all and not getting any fresh air whatsover, are going to be 20 stone in a very short time.
These recipes! And aren’t you the metricky moll!
WWW my kitchen scales has been on the wall for years. It works for lbs an kilos, so when I find a recipe I like use it as it comes with no need for conversion. My head is far to empty for all that work. 😉
You know, I suspect that at least one Tesco rep is paying attention here. I’ve seen Black Treacle for sale in Tesco’s for the first time in 5 years.
Will, both the Treacle & Golden Syrup were on special offer in our New Asda yesterday.
I think she’s getting like Delia – remember years ago when she ran the cooking TV show and they ended up having to warn the supermarkets in advance of their ingredients?
Her television series Delia’s How to Cook (1998) reportedly led to a 10% rise in egg sales in Britain, and her use of ingredients (such as cranberries), or utensils (such as an omelette pan), could cause sell-outs overnight.
OK, when is FoodCamp taking place
😆 Will, you will have to ask Deborah! My kitchen is not big enough.
actually it seems that something is afoot. One in Kilkenny in October and Conoro is making sounds about another
Will do you need an apron for that?
I was just printing out your recipe above and wondered…
how do I measure out 15ml of ginger and 10ml cinnamon?
Did you mean ‘mg’ or am I missing something here?
My measuring spoons are maked for mls and spoonfuls.
15mls is a tablespoon
10mls is a dessertspoon
Ah! That makes sense now – thanks GM!