Gingerbread

• 8 oz (225 g) plain flour
• ½ level teaspoon salt</

Make gingerbread a few days in advance; two or three days in a closed tin or wrapped in foil improves the flavour.

Sift the flour, salt, bicarbonate of soda, ginger and cinnamon into a bowl and set aside. Cut the fat up into a saucepan and add the sugar, treacle and syrup – approximately 2 rounded tablespoons of both treacle and syr