Edinburgh Gingerbread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
** British Measurements **,
8 ounce: Plain flour,
1 tsp: Bicarbonate of soda,
2 tsp: Ground ginger,
1 tsp: Cinnamon,
pn Salt,
6 ounce: Butter,
6 ounce: Treacle,
4 ounce: Brown sugar,
6 tbsp: Milk,
2: Eggs,
2 ounce: Sultanas,
2 ounce: Almonds, flaked
Directions:
Sift the flour, spices, salt and soda; and then stir in the fruit and
nuts. Melt the butter with the treacle and sugar on a low heat. The
mixture should remain coolish but the sugar dissolved. Add the milk
and stir in the eggs. Pour the warm mixture into a well in the centre
of the dry ingredients and mix thoroughly to form a batter. Pour into
a greased and lined 2 lb loaf tin.
Bake at 325
F / 160
C / gas mark 3 for 1 1/4 hours.
This is a fairly heavy recipe and may sink on cooling. ** Scottish
Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for your use by The WEE Scot -- pol mac
Griogair
Source from luhu.jp
nuts. Melt the butter with the treacle and sugar on a low heat. The
mixture should remain coolish but the sugar dissolved. Add the milk
and stir in the eggs. Pour the warm mixture into a well in the centre
of the dry ingredients and mix thoroughly to form a batter. Pour into
a greased and lined 2 lb loaf tin.
Bake at 325
F / 160
C / gas mark 3 for 1 1/4 hours.
This is a fairly heavy recipe and may sink on cooling. ** Scottish
Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4
Scanned and formatted for your use by The WEE Scot -- pol mac
Griogair
Source from luhu.jp