Sticky Gingerbread (1)


6 oz (175g) margarine
9 oz (250g) treacle
3 oz (75g) syrup
3 oz (75g) soft brown sugar
8 fl oz (240ml) milk
12 oz (350g) plain flour
2 level tsp ground ginger
1 rounded tsp mixed spice
1 rounded tsp bicarbonate of soda
3 eggs, beaten
2 oz (50g) raisins


1. Warm margarine, treacle, syrup and sugar in a pan.
2. Add milk and allow to cool.
3. Sieve the dry ingredients into a bowl.
4. Add the treacle mixture, the eggs and raisins and beat well.
5. Spoon mixture into a lined 2 lb loaf tin.
6. Bake in a pre-heated oven 150°C/300°F/Gas 2 for 2 hours or until firm to touch.

Elisabeth Mackay, Bishopbriggs