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

		** British Measurements **
THE WET STUFF
1/2	pt	Milk
2	oz	Butter or margarine
1	tb	Black treacle
8	oz	Mixed fruit
8	oz	Granulated sugar
THE DRY STUFF
10	oz	Self-rising flour
1	ts	Bicarbonate of soda
1/2	ts	Mixed spice
1 1/2	ts	Ground ginger
1	ts	Baking powder

In a pan gently warm together all the wet stuff.

When the margarine has melted, place the warm ingredients into a mixer bowl and add the dry stuff.

Mix thoroughly and place in a greased 2 pound loaf tin. Bake slowly for 45 to 60 minutes at 325øF / 160øC / gas mark 3. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next