Gingerbread
230 g Plain flour
1 teaspoon bread soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
110 g butter, chilled & diced
110 g black treacle
110 g golden syrup
110 g muscovado sugar
280 ml milk
1 egg beaten
Heat oven to 180 oC
Sieve dry ingredients, except sugar, and rub in butter
Melt treacle with syrup until approx 40oC
Dissolve sugar in milk over low heat
Whisk milk into flour mixture
Whisk in treacle, followed by eggs – mixture should resemble batter
Bake for 45 mins – 1 hr
Cool completely in the tin
Wrap in greaseproof paper and keep for a couple of days before slicing
