Lancashire Gingerbread

• 1 tablespoon bitter marmalade
• 1lb butter
• ½ level teaspoo

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