This recipe is best with
Recipe Ingredient
- 175g butter
- 2 tbsp fresh milk
- 125g black treacle
- 210g self-raising flour
- ½ tsp cinnamon powder
- 3 eggs (Grade A)
- 1 egg yolk
- 110g soft brown sugar
- ½ tsp vanilla essence
- 1½ tbsp freshly grated ginger (squeezed for juice)
- 1 tsp grated lemon rind
Instructions
- Combine butter, milk and black treacle in a non-stick saucepan. Heat over low fire until butter melts.
- Sift flour and cinnamon powder into a mixing bowl. Beat eggs, egg yolk, brown sugar and essence until creamy and thick.
- Add ginger juice and lemon rind, and stir in butter and treacle mixture and mix until well blended. Stir in flour.
- Pour batter into a lightly greased loaf tin and bake in a preheated oven at 180°C for 1 hour or 1 hour and 15-20 minutes or until cooked through.
- Cool the ginger bread slightly before turning out onto a wire rack.
