Let's Cook with Meg and Ted

Treacle gingerbread

cake
3/4 cupplain flour
1/4cupself raising flour
1/2 teaspoonbicarbonate of soda
1 teaspoonground ginger
1/4 teaspoonground cinnamon
1/4 teaspoonmixed spice
1/2 cupcastor sugar
1egg, lightly beaten
1/2 cupmilk
60 gbutter
1/2 cuptreacle or golden syrup

icing
60 gbutter
1 teaspoongrated lemon rind
1 cupicing sugar
approx 2 teaspoonslemon juice

Line a 14cm x 21 cm loaf pan. Preheat the oven to 180C.

Sift flours, soda, spices and sugar into a large bowl. Stir in the combined egg and milk.

Combine the butter and treacle in a saucepan, and stir constantly over low-moderate heat, without boiling, until butter is melted. Stir this hot mixture into the flour mixture. Pour into the prepared pan.

Bake for about 50 minutes. Stand for 5 minutes before turning onto a wire rack to cool.

To make the icing, beat the butter and lemon rind in a small bowl with an electric mixer for a couple of minutes until creamy. Gradually beat in the sifted icing sugar and enough lemon juice to get to the taste and consistency you want.




We all know what I think of Women's Weekly as an institution, but I do still keep using their recipe books. This is from the first Cakes and Slices cookbook.


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