Divine recipe of the day Yum :)

Gingerbread
Ingredients:
450g / 1lb Creamed Flour
8 level teaspoons Ground Ginger
1 level teaspoon Bread Soda
225g / 8oz Margarine
225g / 8oz Brown Sugar
175g / 6oz / 6 level tablespoons Golden Syrup
175g / 6oz / 6 level tablespoons Treacle
300ml / 1/2pt Milk
2 Eggs
Method:
Preheat oven to 170°C / 325°F / Gas 3. Line a 23cms / 9" deep cake tin with greaseproof paper, sides and base. Or you can use a large roasting tin.
Sieve the flour and ground ginger into a mixing bowl.
Dissolve the bread soda into a tablespoon of the 300ml / 1/2 pt of milk in a small bowl.
Melt the margarine, brown sugar, syrup, treacle and remaining milk in a saucepan over a low heat, stirring occasionally. Do not allow this to get too hot. When its melted allow it to cool.
Beat the 2 eggs into the dissolved bread soda.
Add the melted mixture and the eggs to the sieved flour and beat until smooth.
Transfer the mix to the prepared tin and bake for about 1 1/2 hours or until gingerbread shrinks away from the sides of the tin and the centre feels firm to the touch.
If the mixture is browning too quickly cover it with greaseproof paper.
Leave it in the tin for one hour before turning it out on a wire tray, remove the paper and allow to cool completely.
Enjoy J