1. Pre-heat oven to 180C/350F/Gas mark 4. 2. Grease and line a 2 lb loaf tin. 3. Mix the flour with the salt, baking powder, ground ginger & raisins if using. 4. Melt the butter or margarine and add the sugar, black treacle - mixing them together very well. 5. Add the butter mixture to the flour mixture - and mix with a wooden spoon. 6. Gradually beat in the egg and milk mixture to make a smooth, thick batter. 7. Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean. 8. The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept. 9. Slice and eat warm with butter, or leave to go cold and store in an airtight container. 10. Also wonderful served warm with custard or cream. 11. Keeps very well for a week or more. ---------------------------------------------------------------------------
Nutrition
Ingredients
