GINGERBREAD (serves 10) 

Ingredients 

• 225g (8oz) Be-Ro plain flour
• pinch salt
• 2 x 5ml spoon (2 tsp) ground ginger
• 1 x 5ml spoon (1 tsp) mixed spice
• 1 x 5ml spoon (1 tsp) bicarbonate of soda
• 50g (2oz) soft brown sugar100g (4oz) margarine
• 175g (6oz) black treacle50g (2oz) golden syrup
• 150ml (¼ pint) milk2 eggs, size 3, beaten
• 50g (2oz) sultanas or diced crystallised stem ginger, optional  

Method 

1. Heat oven to 150˚C, 300˚F, Gas Mark 2.
2. Grease an 18cm (7 inch) square deep cake tin 
3. Sieve together flour, salt, ginger, spice and bicarbonate of soda.
4. Stir in the sugar 
5. Melt margarine, treacle and syrup gently. Gradually beat in milk and allow to cool 
6. Add the beaten eggs and mix well. Stir treacle mixture into flour and add sultanas or stem ginger