1 lb (450 g) treacle (molasses)
1 stick (8 Tbsp)4 oz (100 g) butter
2/3 cup (150 ml) 1/4 pt milk
4 1/2 cups (450 g) 1 lb plain flour (All purpose)
1 teaspoon Bicarbonate of soda (Baking soda)
2 teaspoons ground ginger
1/2 cup (100 g) 4 oz sugar
1/2 oz (15 g) caraway seeds
1 stick (8 Tbsp)4 oz (100 g) butter
2/3 cup (150 ml) 1/4 pt milk
4 1/2 cups (450 g) 1 lb plain flour (All purpose)
1 teaspoon Bicarbonate of soda (Baking soda)
2 teaspoons ground ginger
1/2 cup (100 g) 4 oz sugar
1/2 oz (15 g) caraway seeds
method
1. Put the treacle and butter into a saucepan and heat, stirring occasionally, until the mixture is hot and the butter has melted. Stir in the milk.
2. Sift the flour, bicarbonate of soda and ginger into a bowl and stir in the sugar and caraway seeds.
3. Add the treacle mixture and mix well.
4. Pour into a 21 cm (8 in) shallow round tin and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 40 minutes.
2. Sift the flour, bicarbonate of soda and ginger into a bowl and stir in the sugar and caraway seeds.
3. Add the treacle mixture and mix well.
4. Pour into a 21 cm (8 in) shallow round tin and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 40 minutes.
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