Easy Gingerbread
This recipe is from my husband's Aunt, and is great to make for the bonfire season. It improves with keeping, and also freezes well, so that if you double the quantity you can have one for now and one for later.
Note: if you are using a large mug you will have to increase the quantities of margarine, syrup, ginger and bicarb a little.
Note: if you are using a large mug you will have to increase the quantities of margarine, syrup, ginger and bicarb a little.
Ingredients
2 cups SR flour
1 cup sugar (preferably dark brown)
4 oz margarine, cut into pieces
1 egg, beaten
2 tablespoons golden syrup or treacle
2 or 3 teaspoons ground ginger
1/2 teaspoon bicarbonate of soda
1 cup milk
Method
Heat the oven to Gas 3 (170C)
Grease and base line an 8" square tin or a 2lb loaf tin.
Put everything EXCEPT the milk into a bowl and stir together.
Put the milk to boil (around 2 1/2 to 3 minutes in the microwave).
Pour the boiling milk over the rest of the ingredients and stir until combined.
Place in tin and cook for approximately40 to 45 minutes, until springy and the sides are coming away from the tin. The loaf tin may take a little longer.
Leave to cool for 15 minutes, ensure sides are loosened before turning out on a wire rack to finish cooling.
2 cups SR flour
1 cup sugar (preferably dark brown)
4 oz margarine, cut into pieces
1 egg, beaten
2 tablespoons golden syrup or treacle
2 or 3 teaspoons ground ginger
1/2 teaspoon bicarbonate of soda
1 cup milk
Method
Heat the oven to Gas 3 (170C)
Grease and base line an 8" square tin or a 2lb loaf tin.
Put everything EXCEPT the milk into a bowl and stir together.
Put the milk to boil (around 2 1/2 to 3 minutes in the microwave).
Pour the boiling milk over the rest of the ingredients and stir until combined.
Place in tin and cook for approximately40 to 45 minutes, until springy and the sides are coming away from the tin. The loaf tin may take a little longer.
Leave to cool for 15 minutes, ensure sides are loosened before turning out on a wire rack to finish cooling.