Delia's Cross-Country Gingerbread
Wendy Rowell
4oz butter or marge
6oz black treacle
2oz golden syrup
1/4 pint milk
2 standard eggs
1 teaspoon bicarbonate of soda
4oz plain flour
4oz whole-wheat flour
2oz soft brown sugar
2 teaspoons mixed spice
3 teaspoons ground ginger
OPTIONAL: 2oz crystallised ginger chopped
2oz sultanas
Oven Mark 2/300°F/150°C - mine is fan so I use 140°C.
7" deep square cake tin (or similar), lined and greased.
- Melt fat and syrups gently, then remove from heat and stir in milk and beaten eggs.
- Combine all dry ingredients in a bowl then stir in syrup liquid. When thoroughly blended add fruit, if using.
- Pour into prepared tin and bake in centre of oven for one and a quarter hours or until starting to shrink away from sides and centre is springy to touch.
Leave to cool for 10 minutes in the tin, then remove and leave to cool. Enjoy!!
