Name: Gingerbread
Ingredients: 6 fl oz black treacle; 6 fl oz golden syrup; 6 fl oz milk – warmed; 2 heaped tablespoons ground ginger; 2 tablespoons warm water; 2 teaspoons bicarbonate of soda; 8 oz preserved stem ginger – drained and roughly chopped; 3 teaspoons ground cinnamon; juice and zest of 2 large oranges; 3 teaspoons ground nutmeg; 4 eggs (size 2) – well beaten; 6 oz butter – softened, plus more for greasing; 6 oz muscovado sugar; 2 teaspoons cream of tartar; 3 fl oz medium sherry; 1 lb plain flour

Preparation info

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Ingredients

6 oz butter – softened, plus more for greasing
6 oz muscovado sugar
3

Method

Beat butter and sugar together until thick and fluffy. Mix in treacle, syrup, milk and sherry. Sift flour with cream of tartar, ground ginger, cinnamon and nutmeg.

Mix alternate spoonfuls of flour mixture and egg into creamed ingredients. Add orange juice and zest plus chopped stem giner. Dissolve bicarb in warm water and blend into the mixture.

Pour into two buttered <