Page 14 - JUG Times Feb 2022

JUG TIMES RECIPE

Nottingham Gingerbread
From The Complete Farmhouse Cookbook, Yorkshire Television

Ingredients:

 225g plain white flour
 3 to 4 level teaspoons ground ginger
 1 level teaspoon bicarb
 125g butter or margaring
 125g brown sugar
 225g golden syrup or black treacle (or half and half)
 150ml milk
 1 egg
Method:
1. Grease an 18 cm square cake tin and line with greaseproof paper.
2. Sieve the flour, ginger and bicarb together into a mixing bowl.
3. Melt the fat with the sugar, syrup and milk over a low heat, stirring all the time. Cool a little.
4. Beat the egg.
5. Add the liquid mixture with the egg to the dry ingredients. Mix well, then beat for 5 minutes.
6. Pour into prepared tin. Spread evenly.
7. Cook in a cool oven, Gas 2, 300F, 150C, for about an hour until it is springy and leaving the
sides of the tin.
8. When cooked turn out carefully onto a cooling rack, remove the paper. Once cooled store in
an airtight container for a few days to let it become sticky.

Result: Yummy!

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