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Dundee Gingerbread breads, cookbook, scot/irish 1 ** british measurements ** 12 oz plain flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 oz butter 3 tablespoon golden syrup 4 tablespoon treacle 1 egg; beaten 5 oz milk 6 oz mixed fruit Sift the flour, spices and soda into a bowl. Gently dissolve the milk, syrups and butter; and then pour into a well in the centre of the dry ingredients. Add the beaten egg and vigorously mix the batter until it is very smooth. Stir in the fruit. Put the mixture into a greased and lined tin and bake at 350řF / 180řC / gas mark 4 for about 2 hours. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair Yield: 1 loaf Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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