Title: Granny's Gingerbread
Categories: Irish Bread
Yield: 1 Lg loaf

		** British Measurements **
1	lb	Plain flour
6	oz	Margarine
4	oz	Brown sugar
2	ts	Ground ginger
2	ts	Mixed spice
1		Egg
1	ts	Baking soda
5	oz	Milk
1	lb	Treacle
1	c	Mixed; raisins, currants &
		. crystalized ginger,
		. chopped

Melt the treacle, margarine, sugar and milk over a low heat. Mix the dry ingredients and pour in the melted ingredients with a beaten egg. Mix thoroughly. Bake in a moderate oven for about an hour or a little more.

KEEP THE CAKE FOR A WEEK BEFORE SERVING.

These were scant instructions for what is a truly delicious totally sticky gingerbread. A large loaf will generally sink in the centre as it cools. I like to make this up into three small loaf tins and I line the bottom of the tins. Even better, bake them in the "disposable" metal trays which you can buy, or save from your Chinese Carry-outs! ** 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

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