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Gingerbread Loaf breads, cookbook, scot/irish 1 ** british measurements ** ----THE WET STUFF---- 1/2 pint milk 2 oz butter or margarine 1 tablespoon black treacle 8 oz mixed fruit 8 oz granulated sugar ----THE DRY STUFF---- 10 oz self-rising flour 1 teaspoon bicarbonate of soda 1/2 teaspoon mixed spice 1 1/2 teaspoon ground ginger 1 teaspoon baking powder In a pan gently warm together all the wet stuff. When the margarine has melted, place the warm ingredients into a mixer bowl and add the dry stuff. Mix thoroughly and place in a greased 2 pound loaf tin. Bake slowly for 45 to 60 minutes at 325řF / 160řC / gas mark 3. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- paul macGregor Yield: 1 loaf Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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