Title: Edinburgh Gingerbread
Categories: Irish Bread
Yield: 1 Loaf

		** British Measurements **
8	oz	Plain flour
1	ts	Bicarbonate of soda
2	ts	Ground ginger
1	ts	Cinnamon
	pn	Salt
6	oz	Butter
6	oz	Treacle
4	oz	Brown sugar
6	tb	Milk
2		Eggs
2	oz	Sultanas
2	oz	Almonds; flaked

Sift the flour, spices, salt and soda; and then stir in the fruit and nuts. Melt the butter with the treacle and sugar on a low heat. The mixture should remain coolish but the sugar dissolved. Add the milk and stir in the eggs. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin.

Bake at 325øF / 160øC / gas mark 3 for 1 1/4 hours.

This is a fairly heavy recipe and may sink on cooling. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4

Scanned and formatted for your use by The WEE Scot -- pol mac Griogair

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