• 54ccffa6356e07b3aec7a8538654277c

Yorkshire Gingerbread

Prep
Cook
Serves 10people
Ingredients
8
oz self-rising flour
2
tbsp ground ginger
1
tbsp ground allspice
1/2
tsp salt
1
tbsp bicarbonate of soda (baking soda)
4
oz unsalted butter
4
oz dark soft brown sugar
3
eggs, beaten
8
oz black treacle
Directions
1.
Preheat the oven to 325 degrees F and grease and line an 8-inch square baking tin with parchment.
2.
Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients.
3.
Pour the mixture into the prepared tin and bake in for 50 to 60 minutes, or until the top springs back when pressed.
4.
Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger.
5.
NOTE:
6.
Substitute for Treacle
7.
If you don't have dark treacle you can substitute equal amounts of molasses.
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