Gingerbread

Ingredients

• 12 Ib. McDougall’s Self-raising Flour
• 1/2 lb. Golden Syrup or Black Treacle
• 3 ozs. Butter or Margarine
• 2 ozs. Demerara Sugar
• 2 teaspoonfuls Ground Ginger
• 1 Egg
• Pinch of Salt
• 1/8 pint Milk (about)

Method

1. 1

   Sift the flour, ground ginger and salt into a basin.

2. 2

   Melt the butter in a saucepan with the syrup or treacle and sugar, but do not let it get too hot.

3. 3

   Beat the egg and add it to the milk, then stir all the ingredients together.

4. 4

   Put the mixture into a greased tin and bake for 45 mins.

5. 5

   Size of tin, 9 by 7 inches.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 7. The excerpt below is the record exactly as published.

d teaspoonful Ground Ginger. 3 ozs. Lard or Margarine. 2 ozs. Sugar. 4 ozs. Chopped Dates (optional). 1/4 pint Milk. Warm an oblong baking tin measuring approximately 11 by 9 inches and about 2 inches deep, grease and dust out with flour. Prepare by Method 1 (see page 4). Bake for 40 mins. Regulo Mark 5 380° Fahr. Middle shelf N.B.—This mixture may be put into small baking cases and baked for 20 mins. or into a greased covered basin and steamed for 14 hrs. for a pudding. DATE AND WALNUT CAKE 12 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 14 teaspoonful Salt. 4 ozs. Castor Sugar. 4 ozs. Butter. 2 Eggs. 2 table- spoonfuls Golden Syrup. 6 ozs. Chopped Dates. 11/2 ozs. Walnuts. 1/4 pint Milk and Water. Sieve the flour, salt and spice together on to a piece of paper. Prepare by Creaming Method (see page 4). Put the mixture into the prepared tin and bake in a moderately hot oven for 1} hrs. Size of tin, 8 inches diameter, 3 inches deep. Regulo Mark 4 360° Fahr. Middle shelf SPONGE GINGER CAKE 1 Ib. McDougall’s Self-raising Flour. 1 large teaspoonful Ground Ginger. 4 teaspoonful Salt. 34 Ib. Golden Syrup. 1/4 lb. Margarine. 1/4 Ib. Sugar. 3 ozs. Sultanas, 2 Eggs. 1/4 pint Milk. Grease a Yorkshire Pudding tin 11 by 8 inches. Sieve the flour, salt and ginger into a basin; stir in the sultanas. Melt the margarine in a saucepan; add the syrup and sugar, stir over gentle heat until thoroughly melted. Beat the eggs and add the milk to them. Pour eggs and milk, melted margarine, etc., into the dry ingredients. Stir, then mix thoroughly. Pour into the tin and bake for 14 hrs. Regulo Mark 3 330° Fahr. Middle shelf 14 * a . . 4 li 5 c ) wh mr, . re A LARGE CAKES | GINGERBREAD 12 Ib. McDougall’s Self-raising Flour. 1/2 lb. Golden Syrup or Black Treacle. 3 ozs. Butter or Margarine. 2 ozs. Demerara Sugar. 2 teaspoon- fuls Ground Ginger. 1 Egg. Pinch of Salt. 1/g pint Milk (about)

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