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Dense Gingerbread

Ingredients are in Metric/Imperial and (American)

175g butter, lard or cooking fat (3/4 cup)
110g moist brown sugar (2/3 cup)
225g black treacle (2/3 cup)
110g golden syrup (1/3 cup)
350g plain flour (3 cups)
1 tsp bicarbonate of soda (1 tsp)
1/2 to 1 tsp allspice, or to taste (1/2 to 1 tsp)
2 tsps ground ginger, or to taste (2 tsps)
2 large eggs (2)
2 tbsp milk (3 tbsp)
150 ml water (2/3 cup)

Preheat oven to 150C / 300F / Gas mark 2.

Line a 20 cm / 8 inch square or 23 cm / 9 inch round cake tin with
greaseproof paper or baking parchment.

Put the fat, sugar, treacle and syrup into a large saucepan, stir
over a moderate heat until melted. Sift the flower with the
bicarbonate of soda, allspice and ginger. Pour the melted ingredients
over the flour then stir in the beaten eggs and milk and mix

Heat the water in the saucepan in which the fat was melted, stir
to absorb any of the mixture left in the pan, then add to the other
ingredients. Beat briskly to a smooth, soft consistency.

Spoon into the cake tin and bake for 1 1/4 hours or until firm to
the touch. A fine wooden skewer inserted into the cake should come
away quite clean. Cool in the tin; remove the paper or parchment.
Store for several days before cutting.

Fruit and Almond Gingerbread

Use only 2 tablespoons (3 tablespoons) water in the recipe above
and add 7g (3/4 cup) blanched almonds and 75g (1/2 cup) raisins.
Bake as the timing given above.


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