January 11, 2016

SCOTCH GINGER BREAD

Ingredients:
Butter - 125 gms
Black treacle - 175 gms
Golden syrup - 50 gms
Dark brown sugar - 125 gms
Milk - 6 tbsp
Eggs - 2 (lightly beaten)
Flour - 225 gms
Large pinch of salt
Baking soda- 1 tsp
Ground ginger - 1 tbsp
Cinnamon powder - 1 tsp
Blanched almonds -  25 gms (flaked)

Method:

  • Melt the butter, treacle, syrup ad brown sugar in a small saucepan over gentle heat, stirring until well blended.
  • Remove from the heat and leave to cool a little, then bled in the milk and eggs.
  • Sift the flour into a bowl with the salt, soda, ginger and cinnamon, then pour the contents of the pan slowly into the centre and beat with a wooden spoon until the batter is smooth.
  • Grease a 20 cm cake tin and line with greased grease proof paper.
  • Pour in the batter. Sprinkle with the flaked almonds.
  • Bake in a warm oven (160 C) for one hour or until a skewer inserted in centre of cake comes out clean.
  • Remove from pan, leave to cool for 10 minutes, then turn out onto a wire rack and leave to cool completely.
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