Dug out by Dad. I’m going to have to try them both and see which works best. I’ve preserved the Imperial measurements.
Ingredients for recipe 1:
- 8 oz self raising flour
- 4 oz black treacle
- 4 oz golden syrup
- 3 oz butter
- 2 oz demerara sugar
- 2 tbsp ground ginger
- 1 egg
- a pinch of salt
- 2.5 fl oz milk
Melt the butter, syrup, treacle and sugar together in a pan – not too hot.
Meanwhile, sieve the flour, ginger and salt together in a bowl. Beat the egg together with the milk in another bowl.
Combine all the ingredients and pour into a greased loaf tin.
Bake for 45 minutes at gas mark 3 on a low shelf (that’s 160C in a conventional oven, 140C in a fan oven).
Ingredients for recipe 2:
- 12 oz self raising flour
- 4 oz dripping (I wonder if butter could be used instead?)
- 1 egg
- 1 tsp bicarbonate of soda
- 5 fl oz milk (that’s a quarter pint)
- 3 oz golden syrup
- 3 oz black treacle
- 7 oz granulated sugar
- 1 tbsp ground ginger
Grease a 8 inch square tin (Mum’s notes say “or round”, but I’m not sure how that would work).
Warm the syrup, treacle, fat and sugar together in a pan until it dissolves together. Allow to cool.
Meanwhile, sieve the flour, bicarb and ginger together in a large bowl. Beat the egg and milk together in another bowl.
Make a well in the middle of the flour and carefully pour in the sugar/treacle mix. Then add the egg/milk mixture.
Beat the mixture until smooth and put into the tin.
Bake for 30 minutes at 325F (160 Celsius) and then reduce to 300F (150 Celsius) for a further 30 minutes.