Gingerbread Slab Cake

Gingerbread Slab Cake

125g(4oz) Black Treacle,

125g (4oz) Golden Syrup

50g(2oz) Butter or Block Margarine

50g(2oz) Lard

225g(8oz) plain Flour

1.25ml ( ¼ ) teaspoon bicarbonate of soda

5ml (1 tsp ) Teaspoon mixed spice

5ml (1 tsp) Teaspoon ground ginger

100g ( 4oz) dark soft brown sugar

150ml ( ¼ ) pint of Milk.

1. Grease an 18-cm (7-inch ) square cake tin. Base line with greaseproof paper and then grease the paper

2. Put the black treacle, golden syrup, butter or margarine and lard into a saucepan and heat very gently to melt the mixture, remove from heat.

3. Sift the flour, bicarbonate of soda and spices into a large mixing bowl and stir in the sugar

4. Make a well in the centre of the dry ingredients and pour in the milk, then add the treacle mixture. Beat well, incorporating the flour from sides into the liquid until smooth and of a pouring consistency.

5. Turn into the prepared tin and bake in the oven at 170deg C ( 325deg F) Gas mark 3 for 1-1 ¼

Hours or until a fine warmed skewer inserted into the centre of the cake comes out clean

6. Cool in the tin for about an hour. Remove from tin and wrap and store, if you can resist it store in an airtight tin for at least 2 days before eating.. Serve sliced, plain or buttered.

7. (( Note- I have never yet left it for more and a few hours to cool and go cold before I couldn’t  resist cutting a piece to eat. Here’s one I baked earlier above ))

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