This recipe is one of those precious ones that was handwritten for me by a friend on a piece of paper and has somehow survived about 4 moves and countless splodges and spills over the years. It is almost a relief to type it out because I won’t have to worry about the scrap of paper anymore.
This is a loaf-style gingerbread. Old fashioned, treacly and delicious. A bit like something your Nan would have made.
It keeps wonderfully fresh for days and I find the texture actually improves with age.
240g black treacle
360g plain flour
1 tablespoon ground ginger (you can use slightly more)
1 teaspoon cinnamon
2 level teaspoons bicarb soda
1 tablespoon vinegar
Pre-heat your oven to 160 degrees C.
Grease and 8 inch square tin and line with baking paper.
Put the butter, sugar and treacle into a saucepan and warm gently until the butter melts. Allow to cool a little.
Sift the flour, spices and bicarb into a mixing bowl. Add the melted ingredients and then the egg. Beat well.
Gradually beat in the milk and vinegar. Pour the mixture into the prepared tin. The mixture is quite thin.
Bake for 1 1/2 hours in the centre of the oven.
Leave to cool in the time for 5 minutes before turning onto a wire rack to cool.
Can be wrapped in foil well for a few days before serving.
Butter is an excellent optional accompaniment for those wanting to indulge.