| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 40 |
g |
Medium oatmeal |
| 2 |
|
Heaped tbsps butter |
| 1 |
ts |
Baking powder |
| 1 |
|
Beaten egg |
|
|
A pinch of salt |
| 1/2 |
lb |
White flour |
| 1 1/3 |
lb |
Sugar |
| 2 |
tb |
Black treacle; (molasses) |
| 1/2 |
pt |
Buttermilk |
| 1 |
|
Heaped tsp ground ginger |
INSTRUCTIONS
Mix oatmeal and flour thoroughly in large bowl.
Rub in butter, add the sugar, salt, ginger, baking powder, mix well.
Melt treacle until warm, stir in beaten egg, half buttermilk.
Stir mixture into flour, adding buttermilk gradually.
Stop when mixture is soft enough to drop from a spoon.
Amply grease a tin about 8 inches by 4 inches, add mixture.
Bake in oven, 350° F (177°C), about 1-1/4 hours or until well risen.
Test to ensure it is cooked in centre by inserting a thin skewer.
Let cool for a few minutes before removing from tin.
Cool on a rack; leave overnight if posslble to let it set.
Converted by MC_Buster.
NOTES : A traditional oatmeal gingerbread from Orkney; from the Norse
'Bruni'; a thick bannock. The Scots have a taste for ginger and it
appears in many cakes and biscuits (cookies).
Converted by MM_Buster v2.0l.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”