Ginger Bread
Oven Time : 60 mins
www.odlums.ie
/recipes/ginger-bread/
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Dark Muscavado Sugar
- 3 to 4 level teaspoons full Goodall's Ground Ginger
- 1/2 level teaspoon Odlums Bread Soda
- 125g/4oz Butter/Margarine
- 125g/4oz/4 level tablespoons Golden Syrup
- 125g/4oz/4 level tablespoons Treacle
- 1 Egg
- ¼ pint Milk
How to:
- Preheat oven to 180°C/350°F/Gas 4.
- Line a deep 8"/20cm round or 7"/20cm deep square tin with greaseproof paper.
- Dissolve the bread soda with 1 tablespoon of the milk in a small bowl.
- Melt the margarine with the sugar, syrup, treacle and remaining milk in a saucepan over a low heat stirring all the time (do not allow to become too hot).
- Remove from the heat and cool to luke warm.
- Add this to dry Ingredients in a mixing bowl with the beaten egg, mix together and beat until smooth.
- Finally mix in the dissolved bread soda, pour into the prepared cake tin and bake in a pre-heated oven for 50-60 minutes.
- Leave in the tin for 30 minutes. Turn out, remove the paper and cool on a wire tray. Store in an airtight tin. It improves if left for 2-3 days before cutting.
- Cut into squares.
What you need:
- 225g/8oz Odlums Cream Plain Flour
- 125g/4oz Shamrock Dark Muscavado Sugar
- 3 to 4 level teaspoons full Goodall's Ground Ginger
- 1/2 level teaspoon Odlums Bread Soda
- 125g/4oz Butter/Margarine
- 125g/4oz/4 level tablespoons Golden Syrup
- 125g/4oz/4 level tablespoons Treacle
- 1 Egg
- ¼ pint Milk
How to:
- Preheat oven to 180°C/350°F/Gas 4.
- Line a deep 8"/20cm round or 7"/20cm deep square tin with greaseproof paper.
- Dissolve the bread soda with 1 tablespoon of the milk in a small bowl.
- Melt the margarine with the sugar, syrup, treacle and remaining milk in a saucepan over a low heat stirring all the time (do not allow to become too hot).
- Remove from the heat and cool to luke warm.
- Add this to dry Ingredients in a mixing bowl with the beaten egg, mix together and beat until smooth.
- Finally mix in the dissolved bread soda, pour into the prepared cake tin and bake in a pre-heated oven for 50-60 minutes.
- Leave in the tin for 30 minutes. Turn out, remove the paper and cool on a wire tray. Store in an airtight tin. It improves if left for 2-3 days before cutting.
- Cut into squares.
