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Traditional Edinburgh gingerbread
A traditional recipe for Edinburgh Gingerbread packed with flavour
Ingredients
- 225 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch salt
- 50 g sultanas
- 50 g flaked almonds
- 175 g unsalted butter
- 12 tbsp treacle
- 110 g soft brown sugar
- 6 tbsp milk
- 2 eggs
Instructions
- 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.
Notes
You can wrap the gingerbread well in foil and clingfilm and freeze for up to 3 months.
Nutrition
Calories: 319kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 121mgPotassium: 414mgFiber: 1gSugar: 27gVitamin A: 417IUVitamin C: 1mgCalcium: 83mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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