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Gingerbread #2

Preparation time 10 minutes,
Cooking time 1 1/2 hours,
Oven temperature 180°C, 350°F, gas 4,
Total calories 5465

ingredients

makes 1 cake
450 g (1 lb) plain flour
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
1 teaspoon ground cloves
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
100 g (4 oz) walnut halves, coarsely chopped
175 g (6 oz) butter
175 g (6 oz) molasses or black treacle
175 g (6 oz) golden syrup
200 g (7 oz) soft dark brown sugar
1 large egg, beaten
300 ml (1/2 pint) milk

method

1. Line and grease a 23 cm (9 in) square cake tin. Sift the flour, salt, spices, baking powder and bicarbonate of soda into a bowl.

2. Stir in the walnuts and make a well in the centre. Heat the butter with the molasses or treacle, syrup and sugar, stirring until smooth. Add to the flour mixture with the egg and milk. Mix thoroughly.

3. Pour into the prepared cake tin. Bake in a moderate oven for 1 1/2 hours, until a warmed skewer inserted in the centre comes out clean. Cool on a wire rack. Store in an airtight container until required.

Cook's Tip
To spoon syrup, treacle or honey out of a tin or jar, first warm a metal spoon in a jug of boiling water, or hold over a gas flame for a few seconds. The syrup will slide easily off the hot spoon.

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