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Startforth Gingerbread
Cakes
Yorkshire

Soft soda-raised ginger cake made with black treacle, sweet spices, egg and sour milk. Known from J.Salmon


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Startforth Gingerbread

4 oz butter
2 oz brown sugar
8 oz black treacle
8 oz flour
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
Pinch ground ginger
2 eggs, beaten
2 fl oz sour milk

Set oven to 375° F or Mark 5. Grease and line a 1 lb loaf tin. Melt together the butter, sugar and treacle in a pan over a low heat. Sift together the flour and bicarbonate of soda, mixed spice and ginger and stir the flour mixture into the treacle mixture. Add the beaten eggs and sour milk and mix thoroughly. Pour into the tin and bake for 1 ½ to 2 hours or until a skewer inserted comes out clean. Turn out on to a wire rack and cut into slices when cold.





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