Old-Fashioned Gingerbread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz plain flour
  • 1 level teaspoon bicarbonate of soda
  • 1 heaped teaspoon ground ginger
  • 1 level teaspoon ground cinnamon
  • 3oz dark soft brown sugar
  • pinch of Salt
  • 4oz black treacle
  • 3oz lard
  • 4oz mixed cake fruit
  • 1 egg
  • 4-5 tablespoons milk


    Line a six-inch square tin with greaseproof paper. Heat the oven to 375°F, 190°C, gas mark 5. Put the treacle and the lard in a small saucepan and melt. Sieve all the dry ingredients together and add the sugar to them with the fruit. Beat up the egg in a separate basin and add the milk to it. Pour into the centre of the flour and stir all together with the melted lard mixture. Mix thoroughly and turn into the prepared tin. Bake in the centre of the oven for 30-40 minutes, reducing heat slightly after the first fifteen minutes.