Old English Gingerbread

A community recipe by porridge

Not tested or verified by Nigella.com

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Introduction

Classic English favourite. A beautifully dense cake. Good by itself; as a pudding with vanilla ice-cream; or even toasted and buttered at tea time! Perfect.

Ingredients

Serves: 6

Metric Cups

225 grams plain flour
5 teaspoons ground ginger (between 4 and 5 teaspoons, depends on personal preference)
1 pinch of bicarbonate of soda
100 grams soft brown sugar
150 millilitres milk
100 grams butter (or margarine)
2 eggs
100 grams black treacle

7⅞ ounces all-purpose flour
5 teaspoons ground ginger (between 4 and 5 teaspoons, depends on personal preference)
1 pinch of baking soda
3½ ounces soft brown sugar
5 fluid ounces milk
3½ ounces butter (or margarine)
2 eggs
3½ ounces black molasses

Method

Old English Gingerbread is a community recipe submitted by porridge and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Oven setting: 150 ÂºC/ 300 ÂºF/ Gas Mark 2 Preheat oven and grease 450g loaf tin

Sift together the flour, ginger, bicarbonate of soda and sugar

Warm the milk and dissolve the butter/marg in it. DO NOT BOIL.

Beat the eggs Add the beaten eggs and treacle to the dry ingredients. Add the milk and butter mixture. Beat well. The mixture should be really runny.

Pour into prepared tin and bake for 35minutes. Then lower the heat to a very cool (130oC/ 275 ÂºF/ Gas Mark 1/2-1) for 25minutes.

Oven setting: 150 ÂºC/ 300 ÂºF/ Gas Mark 2 Preheat oven and grease 450g loaf tin

Sift together the flour, ginger, baking soda and sugar

Warm the milk and dissolve the butter/marg in it. DO NOT BOIL.

Beat the eggs Add the beaten eggs and treacle to the dry ingredients. Add the milk and butter mixture. Beat well. The mixture should be really runny.

Pour into prepared tin and bake for 35minutes. Then lower the heat to a very cool (130oC/ 275 ÂºF/ Gas Mark 1/2-1) for 25minutes.