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Edinburgh Gingerbread breads, cookbook, scot/irish 1 ** british measurements ** 8 oz plain flour 1 teaspoon bicarbonate of soda 2 teaspoon ground ginger 1 teaspoon cinnamon 1 pinch salt 6 oz butter 6 oz treacle 4 oz brown sugar 6 tablespoon milk 2 eggs 2 oz sultanas 2 oz almonds; flaked Sift the flour, spices, salt and soda; and then stir in the fruit and nuts. Melt the butter with the treacle and sugar on a low heat. The mixture should remain coolish but the sugar dissolved. Add the milk and stir in the eggs. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin. Bake at 325øF / 160øC / gas mark 3 for 1 1/4 hours. This is a fairly heavy recipe and may sink on cooling. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair Yield: 1 loaf Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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