Lancashire Gingerbread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 tablespoon bitter marmalade
  • 1lb butter
  • ½ level teaspoon bicarbonate of soda
  • 8oz wholemeal flour
  • 8oz self-raising flour
  • 2 teaspoons ground ginger
  • 2 teaspoons mixed spice
  • Handful of sultanas
  • 1lb black treacle
  • 6oz dark soft brown sugar
  • 3 eggs
  • ½ pint milk


    Melt butter in a saucepan. Add treacle, sugar, milk and marmalade, and stir over a low heat until sugar has dissolved. While this mixture cools, measure into a large bowl the wholemeal and self-raising flours, spice, ginger, bicarbonate of soda and sultanas. Beat eggs and stir with flour mixture, gradually adding warm butter mixture from the saucepan. Pour the cake into a deep baking tin lined with buttered paper, and bake at 350°F, 180°C, gas mark 4 for about one and a half hours. Cool on a sieve and leave the cake until quite cold before cutting.