Gingerbread

• 8ozs plain flour
• 1 egg
• 3ozs butter
• 3ozs brown sugar
• 1 tablespoon treacle
• 1 tablespoon golden syrup
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon bread soda
• 1 teaspoon ground ginger
• a little milk [sour, if possible]

1. Sieve flour, salt, ginger and bread soda, free from lumps, into a bowl

2. Melt the butter, treacle, syrup and sugar over a very low heat. Don’t allow to become hot, only warm

3. Add this mixture to the dry ingredients, mixing as for a batter, from the centre to the sides

4. Add the beater egg and sufficient milk to make a dropping consistency

5. Pour into a well greased tin [1lb tin]

6. Bake on centre rack in oven at Gas 5 for 45 mins. to an hour, check with a scewer to ensure baked in the middle

7. Allow to cool a little in the tin, then turn out onto a wire rack.

8. [You can add 2ozs of sultanas to the dry mix, if you wish]