9 sep

Gingerbread No 1

Mrs Kennedy, Wagga Branch

MAKES ONE 20 CM CAKE

250 g (1 cup) milk

350 g (1 cup) treacle

250 g (1 cup) butter, softened

220 g (1 cup) caster sugar

3 eggs

450 g (3 cups) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon mixed spice

2 tablespoons ground ginger

Preheat oven to 180°C. Line a 20 cm square cake tin with baking paper.

Place the milk and treacle in a saucepan and stir over low heat until combined well. Remove from the heat and cool slightly.

Using an electric beater, beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well between each. Sift the dry ingredients into a bowl, then stir into the butter mixture. Add the milk mixture, stirring until smooth. Spoon the batter into the tin.

Bake for 1 hour, or until a skewer inserted in the centre comes out clean. Cool the gingerbread in the tin.