Gingerbread

I have been asked for a sticky Gingerbread recipe. This is the one I have used for many years, and indeed is the one that my Mother used, so it is well tried and tested, and has always been one of my favourites.

It comes from the "Bero Flour Home Recipes" book. I have not adapted it in any way.

Gingerbread
serves 12

8oz Plain Flour
pinch salt
2 teaspoons ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2oz soft brown sugar
4oz margarine
6oz black treacle
2oz golden syrup
1/4pint milk
2 medium eggs, beaten
2oz sultanas (optional)

1 Heat the oven to 150*c, 300*f, gas mark 2 and grease a 7 inch square deep cake tin.
2 Seive together the flour, salt, ginger, mixed spice and bicarbonate of soda. Stir in the sugar.
3 Melt the margarine, treacle and syrup gently. Gradually beat in the milk and allow to cool.
4 Add the beaten eggs to the melted treacle mixture and mix well. Stir this mixture into the flour and add the sultanas if using (I don't)
5 Pour into the prepared tin and bake for about 1hour 15mins.
6 Cool on a wire rack. Store in an airtight tin. Tastes nicer if left for at least 24hours before eating as it goes nice and sticky then.