Title: Dundee Gingerbread
Categories: Irish Bread
Yield: 1 Loaf
| | | ** British Measurements ** |
| 12 | oz | Plain flour |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1 | ts | Baking soda |
| 2 | oz | Butter |
| 3 | tb | Golden syrup |
| 4 | tb | Treacle |
| 1 | | Egg; beaten |
| 5 | oz | Milk |
| 6 | oz | Mixed fruit |
Sift the flour, spices and soda into a bowl. Gently dissolve the milk,
syrups and butter; and then pour into a well in the centre of the dry
ingredients. Add the beaten egg and vigorously mix the batter until it is
very smooth. Stir in the fruit. Put the mixture into a greased and lined
tin and bake at 350øF / 180øC / gas mark 4 for about 2 hours. ** Scottish
Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair