INGREDIENTS

• 4 oz. margarine
• 6 oz. black treacle
• 2 oz. golden syrup
• ¼ pt. milk
• 2 standard eggs
• 1 tsp. bicarbonate of soda
• 4 oz. plain flour
• 4 oz. wholewheat flour
• 2 oz. soft light brown sugar
• 2 tsp. mixed spice
• 3 tsp. ground ginger
• 2 oz. crystallised ginger
• 2 oz. sultanas

TOPPING

• additional black treacle
• 4 tbsp. crystallised ginger chopped

MAKES: 10 biscuits | PREP: 15 mins | COOK: 1½ hours

1. Pre-heat an oven to 150°C / Gas Mark 2.
2. Brush and line a 7-inch square cake tin.
3. Place the margarine in a saucepan with the treacle and syrup and heat them together gently until the margarine has melted. Remove from heat and stir in the milk.
4. Beat the eggs and add to the mixture.
5. Combine the dry ingredients in a bowl. Stir the syrup liquid into the flour and when smoothly blended,add the sultanas and chopped ginger.
6. Pour the mixture into the prepared tin and bake in the centre of the oven for 1¼–1½ hrs.
7. When the gingerbread is cool,brush the top liberally with some warmed treacle and press a few pieces of chopped ginger on top. Leave to cool.