Edinburgh Gingerbread

** British Measurements **
8 oz Plain flour
1 ts Bicarbonate of soda
2 ts Ground ginger
1 ts Cinnamon
pn Salt
6 oz Butter
6 oz Treacle
4 oz Brown sugar
6 tb Milk
2 Eggs
2 oz Sultanas
2 oz Almonds; flaked

Sift the flour, spices, salt and soda; and then stir in the fruit and nuts. Melt the butter with the treacle and sugar on a low heat. The mixture should remain coolish but the sugar dissolved. Add the milk and stir in the eggs. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin.

Bake at 325øF / 160øC / gas mark 3 for 1 1/4 hours.

Edinburgh Gingerbread printer friendly version located here.
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