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At time of writing we are going through an unusually cool spell, and I just baked a batch of scones. My thoughts then turned to comfort foods with a warm kitchen from the oven and a luverly smell such as gingerbread. This was always popular when we had the tea room.
Ingredients
- 2 eggs.
- ½ tsp baking powder.
- ¾ cup black treacle or molasses.
- 2 tsp ground ginger.
- ½ cup butter.
- ¾ tsp cinnamon.
- 1 cup boiling water.
- ½ tsp nutmeg.
- 2 ½ cups all purpose flour.
- ½ tsp ground cloves.
Instructions
- Beat the eggs and sugar together until thick, beat in the treacle/molasses (It helps to warm it up first for easier measuring and pouring).
- Cut the butter into small pieces, and let melt in the water.
- Mix the dry ingredients and add the egg mixture alternately with the butter water liquid.
- Combine thoroughly and pour into a square pan, 8 x 8”.
- Bake at 400 degrees for 30-40 minutes (test with cake tester).
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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