Home

Fruity gingerbread

Gingerbreads always improve and become moist and soft if kept for a while before eating. When cooled, place in an airtight tin and leave for one week. Cut into squares.

ingredients

100 g (4 oz) butter
100 g (4 oz) soft brown sugar
100 g (4 oz) black treacle
1 egg, beaten
100 g (4 oz) plain flour
2 tsp spoons ground ginger
2 tsp spoons ground cinnamon
100 g (4 oz) wholewheat flour
Approx. 150 ml (1/4 pint) warm milk
1 tsp spoon bicarbonate of soda
50 g (2 oz) mixed dried fruit

method

1. Put the butter, sugar and treacle in a saucepan and heat gently until melted, stirring constantly. Allow to cool slightly, then beat in the egg.

2. Sift the plain flour and spices into a mixing bowl, then stir in the wholewheat flour and melted mixture and beat well to combine.

3. Mix the milk with the bicarbonate of soda and add this to the mixture in the bowl. Stir in the fruit. The mixture should have a soft dropping consistency; more milk can be added at this stage if it seems too dry.

4. Spoon the mixture into a greased oblong tin, 22.5 x 15 cm (9 x 6 in) lined with greased greaseproof paper.

5. Bake in a cool oven (150°C/300°F or Gas Mark 2) for about 1 hour or until a skewer inserted in the centre comes out clean.

6. Leave to cool in the tin, then remove from the tin and discard the greaseproof paper.

What did you think?

12 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved