Moist Gingerbread

Preparation info

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 10 oz. plain flour
  • ½ level teasp. bicarbonate of soda
  • ¼ teasp. salt
  • 4 oz. brown sugar
  • 2 level teasp. ground cinnamon
  • 2 level teasp. ground ginger
  • 4 oz. sultanas
  • 1–2 oz. shredded almonds
  • 2 oz. treacle
  • 2 oz. golden syrup
  • 6 oz. butter or margarine
  • 2 eggs warm milk to mix

Method

Grease a 7-in. tin and line the bottom with greased greaseproof paper.

Mix sifted flour and soda with other dry ingredients. Cream treacle, syrup and fat together. Add dry ingredients, beaten eggs and enough warm milk to make a stiff consistency. Put into the tin and bake in a moderate oven (350°–335° F., Gas 4–3) reduce heat to the lower temperature after 20 min.