Ginger Bread Sponge

Ingredients

• 0.5 lb. golden syrup
• 2 oz. butter
• 1 large egg
• 1 oz. ground ginger
• 10 oz. flour
• 2 oz. brown sugar
• About 2 tablespoonfuls milk
• 1 small teaspoonful allspice
• 0.5 teaspoonful soda

Method

1. 1

   Pass the flour through a sieve into a basin, mix with it the ginger, allspice, and sugar; put the milk, syrup, butter, and soda into a saucepan, heat until all is dissolved, add this to the flour, also the egg, well beaten; mix thoroughly, and pour into a mould well lined with buttered paper.

2. 2

   Bake 1 to 1.5 hours.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 56. The excerpt below is the record exactly as published.

GINGER BREAD SPONGE. ^ lb. golden syrup 2 oz. butter 1 large egg or 2 small ones i oz. ground ginger 10 oz. fiour 2 oz. brown sugar About 2 tablespoonfuls milk 1 small teaspoonful allspice ^ teaspoonful soda Pass the flour through a sieve into a basin, mix with it the ginger, allspice, and sugar ; put the milk, syrup, butter. 120 \ k and soda into a saucepan, heat until all is dissolved, add this to the flour, also the egg, -well beaten ; mix thoroughly, and pour into a mould well lined with buttered paper. Bake 1 to 1^ hours. No. 283. GINGER BUNS i ft. flour 1^ teaspoonfuls baking powder 1 teaspoonful grated ginger Pinch salt 1 egg 1^ oz. butter l| oz. dripping or lard 3 oz. brown sugar 1 oz. mixed candied peel A little milk Rub the butter and dripping into the flour, add all the dry ingredients ; beat up the egg with a little milk, add to flour &c., mix thoroughly ; divide in 12 small heaps on a greased tin ; hake 15 minutes in a rather hot oven. No. 284. GINGER CAKE. 10 oz. flour

Cook this with the app: pantry check, scaling, and the assistant.