| 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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