This gingerbread is wonderful eaten on the day it is made but is equally as good a few days later with a lemon-flavoured icing on top.
- 8oz (225g) self raising flour
- 1.5 teaspoons ground ginger
- 0.5 teaspoon mixed spice
- 4oz (100g) soft brown sugar
- 4oz (100g) margarine
- 4oz (100g) golden syrup
- 4oz (100g) treacle
- 1 egg
- 0.25 pint (150ml) milk
Line a small roasting tin with foil and grease well. Measure the flour and spices into a bowl. Put the sugar, margarine, syrup and treacle in a pan and heat gently on the Simmering Plate until melted. Allow to cool slightly. Beat the egg into the milk. Add the treacle mixture and milk to the flour gradually and beat well. Pour into the prepared tin.
2 Oven AGA: With the grid shelf on the floor and the cold plain shelf on the second set of runners in the Roasting Oven, cook for about 30 minutes until well risen and springy to the touch and beginning to shrink away from the sides of the tin.
3 & 4 Oven AGA: Hang the tin on the fourth set of runners in the Baking Oven and cook for about 30 minutes, turning the tin once, until well risen and springy to the touch and beginning to shrink away from the sides of the tin.
Allow to cool then cut into squares and serve.
From The AGA Book by Mary Berry