Nutty gingerbread

Nutty gingerbread

By
From
Encyclopedia of Food and Cookery

This gingerbread should be somewhat dry and chewy. It is delicious topped with lemon or orange icing, or simply served sliced and buttered.

Ingredients

Quantity Ingredient
375g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
85g sultanas
50g almonds, chopped
155g brown sugar
175g treacle
90g golden syrup
185g butter
2 large eggs, beaten
lemon or orange vienna icing, to finish
glace ginger, to finish

Method

  1. Sift flour, bicarbonate of soda, salt and ginger; and stir in sultanas and almonds. Put sugar, treacle, golden syrup and butter in a saucepan and heat gently until butter melts. Add to flour mixture. Mix in eggs and beat well.
  2. Pour into a greased 28 × 19 cm lamington tin that has been bottom-lined with greased baking paper. Bake in a preheated moderate oven (180°C) for 30–35 minutes or until a skewer inserted in centre comes out clean.
  3. Allow to cool, then ice with lemon or orange Vienna icing and decorate with slices of glacé ginger, if using.
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