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IRISH GINGERBREAD

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Serves: 0

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Irish Gingerbread from 'Cakes Regional & Traditional' by Julie Duff. This cake improves, if you can keep it, for a day before eating - but you may not be able to manage it.

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Ingredients

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  • 115 grams butter
  • 115 grams light brown muscovado sugar
  • 115 grams treacle
  • 115 grams golden syrup
  • 225 grams wholemeal flour
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 50 grams sultanas
  • 115 grams preserved root ginger balls (chopped)
  • 2 large eggs (lightly beaten)
  • 2 tablespoons milk

Method

  1. Preheat oven to 160C/325F/Gas3. Grease and line a 900g/2lb loaf tin.
  2. Place the butter, sugar, treacle and syrup in a large saucepan and stir over a low heat until sugar dissolves. Set aside to cool.
  3. In a large bowl, sift the flour, soda and spices, stir into this the sultanas and chopped ginger and making a well in the centre, beat in the egg and milk.
  4. Finally add the cooled butter mixture. When thoroughly mixed, pour into the loaf tin and bake in the centre of the oven for about 1 1/4 hours or until well risen and firm to the touch. An inserted skewer should come out clean.
  5. Leave to cool for 20 minutes, then turn out onto a wire rack and leave to cool completely.

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