1 stick (8 Tbsp) 4 oz butter
1/4 cup (2 oz) soft brown sugar
2 oz (50 g) black treacle (molasses)
6 oz (175 g) golden syrup (substitute light corn syrup)
1 1/2 cups (9 oz) 250 g plain flour, sifted
2 tbsp ground cinnamon
1 tsp Bicarbonate of soda (Baking soda)
2/3 cup (150 ml) 1/4 pint milk
2 eggs
1/4 cup (2 oz) soft brown sugar
2 oz (50 g) black treacle (molasses)
6 oz (175 g) golden syrup (substitute light corn syrup)
1 1/2 cups (9 oz) 250 g plain flour, sifted
2 tbsp ground cinnamon
1 tsp Bicarbonate of soda (Baking soda)
2/3 cup (150 ml) 1/4 pint milk
2 eggs
method
1. Preheat the oven to 325°F (170°C) gas mark 3.
2. Grease a 9 inch (23 cm) square cake tin and then line it with greased greaseproof paper.
3. Heat the butter, sugar, treacle and golden syrup gently in a pan, stirring until the sugar has dissolved.
4. Sift the flour, cinnamon and bicarbonate of soda into a large bowl and make a well in the centre.
5. Pour in the syrup mixture and stir well, adding the milk a little at a time until a smooth batter is obtained.
6. Lightly whisk the eggs and stir in, then spoon the mixture into the prepared tin.
7. Bake in the oven, on the shelf above the centre, for 50-60 minutes or until cooked through and springy when touched with the fingertips.
8. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
9. Store in an airtight container for at least 24 hours before cutting.
2. Grease a 9 inch (23 cm) square cake tin and then line it with greased greaseproof paper.
3. Heat the butter, sugar, treacle and golden syrup gently in a pan, stirring until the sugar has dissolved.
4. Sift the flour, cinnamon and bicarbonate of soda into a large bowl and make a well in the centre.
5. Pour in the syrup mixture and stir well, adding the milk a little at a time until a smooth batter is obtained.
6. Lightly whisk the eggs and stir in, then spoon the mixture into the prepared tin.
7. Bake in the oven, on the shelf above the centre, for 50-60 minutes or until cooked through and springy when touched with the fingertips.
8. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
9. Store in an airtight container for at least 24 hours before cutting.
serving amount
serves 8-10
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