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
- 4 oz butter
- 4 oz soft brown sugar
- 4 oz black treacle
- 1 egg beaten
- 4 oz plain flour
- 2 tsp spoons ground ginger
- 2 tsp spoons ground cinnamon
- 4 oz wholewheat flour
- 1/4 pint warm milk
- 1 tsp spoon bicarbonate of soda
- 2 oz mixed dried fruit
Instructions
- 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.
- Sift the plain flour and spices into a mixing bowl, then stir in the wholewheat flour and melted mixture and beat well to combine.
- 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.
- Spoon the mixture into a greased oblong tin, 22.5 x 15 cm (9 x 6 in) lined with greased greaseproof paper.
- 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.
- Leave to cool in the tin, then remove from the tin and discard the greaseproof paper.
Calories: 2698 kcal
Carbohydrates: 405 g
Protein: 38 g
Fat: 103g
Saturated Fat: 62 g
Trans Fat: 4 g
Cholesterol: 419 mg
Sodium: 2061 mg
Potassium: 2794 mg
Fiber: 14 g
Sugar: 217 g
Vitamin A: 3282 IU
Vitamin C: 1 mg
Calcium: 1017 mg
Iron: 30 mg