Saturday, 6 May 2017


They do not make anything like this these days! From the 1917 Modern Cookery book, it was called “old fashioned” then! and the smell as it bakes it just wonderful.

Pre heat your fan oven to 150C. Butter and line the base of a shallow oblong tin - mine was 
7” x 11” and about an inch deep. Makes about 16-20 squares.

8 oz plain flour
2 oz butter or clarified dripping [I decide to use the butter]
2 oz sugar
3 oz treacle
1 heaped teaspoon ground ginger [or a little more if you like]
½ teaspoon baking powder
1 gill warm milk [5 fl oz], this would be whole milk, although I used half buttermilk.
1 large egg
sugar to dust

I also added some chopped stem ginger and a small spoonful of the syrup, although this was not in the original recipe. I love ginger!!!

Warm the milk and treacle together slightly, beat the butter and sugar together, then add the egg followed by the milky treacle. Mix the baking powder and ginger into the flour, now sift it slowly into the milky mixture, beating thoroughly. Mix all together then pour into your prepared tin.

Bake in a slow oven for 40 mins. Cut into squares and sift over white sugar [icing sugar?]

Just lovely. So moist and soft with the most delicious flavour.

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