A traditional recipe for Edinburgh Gingerbread packed with flavour
- 225 g//8oz plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- pinch of salt
- 50 g/2oz sultanas
- 50 g/2oz flaked almonds
- 175 g/6oz unsalted butter
- 12 tbsp treacle
- 110 g/4oz soft brown sugar
- 6 tbsp milk
- 2 free range eggs
Preheat the oven to 160C/325F/Gas 3 and grease and line a 1 kilo/2lb loaf tin
Sift together the flour, bicarbonate of soda and spices into a large bowl and add the nuts and sultanas.
Melt the butter, treacle and sugar together over a low heat and let it cool a little before adding the eggs and milk and stirring well.
Add a little of this at a time to the dry ingredients and mix thoroughly.
Pour the mixture into the prepared loaf tin and bake for approximately 1 1/4 hours or until a skewer inserted in the middle comes out clean.
Cool in tin for 10 minutes before tipping out on to a wire rack to cool completely.