Name: Jean Toynbee's Ginger Cake
Ingredients: 8 oz Self-raising flour; 4 oz Soft brown sugar; 1/2 ts Bicarbonate of soda; 1 Dessertspoon ground ginger; 1/2 ts Ground cinnamon; 1/4 pt Milk; 4 oz Butter; 4 tb Black treacle; 2 Eggs

Repentance and faith infallibly and inseparably flow from regeneration. True repentance takes place when God enables a heart to turn away from sin. This does not mean believers will not still struggle with sin, but rather they are aware of their sin and they feel sorrow and conviction before God. Faith is more than intellectual assent. It is a God-given, unmistakable holding on to Christ and a total surrender to God’s authority (Rom. 3:21-31). This change from rebellion to submission, from unbelief to intelligent trust, is the unambiguous fruit of regeneration.

Ben Peays

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

8	oz	Self-raising flour
4	oz	Soft brown sugar
1/2	ts	Bicarbonate of soda
1		Dessertspoon ground ginger
1/2	ts	Ground cinnamon
1/4	pt	Milk
4	oz	Butter
4	tb	Black treacle
2		Eggs

INSTRUCTIONS

Mix the dry ingredients and pass through a sieve into a pudding basin. In a
saucepan, heat the butter, milk and treacle until melted and combined. Beat
the eggs into the dry ingredients until thoroughly mixed and smooth, then
beat in the treacle mixture. Use a food processor if you like.
Pour into a greased 20cm/8in round deep cake tin and bake in a preheated
oven at 170 - 180C / 325 - 350 F / Gas 3 - 4 for about 45 minutes, or until
the top springs back when pressed.
Cool in the tin and place in an airtight tin for a couple of days to
encourage moisture. Or serve hot as a pudding with mounds of clotted cream
and stem ginger in syrup.
Posted to MC-Recipe Digest V1 #973 by "SUSAN  McKNIGHT."
<susan@meridianni.co.uk> on Dec 28, 1997

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