Course: Main
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• Plain flour - 250 grams
• Ground ginger - 2 tsp
• Mixed spice - 1 tsp
• Bicarbonate of soda - 1/2 tsp
• Margarine - 75 grams (or lard)
• Sugar - 75 grams (Soft brown or caster)
• Black treacle/syrup - 125 grams
• Milk - 1/4 pint

Instructions:

1. Grease and line a 6 inch square tin. Preheat oven to 160C.
2. Sieve flour, spices and bicarbonate or soda together in a medium sized bowl.
3. Warm the fat, sugar and treacle in a small pan until the fat has melted and the mixture is warm. Do not boil.
4. Add the treacle mixture to the flour along with the milk.
5. Stir well until fully mixed, but do not beat.
6. Spoon mixture into the prepared tin and bake for 45 minutes, or until a skewer comes out clean.
7. Remove from the tin and remove the baking paper, or else the stickiness of the mixture may cause the paper to pull the cake if it is left to get cold.
8. Stand cake on a wire rack until it cools. Store overnight in a tin.
9. Best left for at least 24 hours before cutting. At first, the outside is crisp and a little hard, but during storage it becomes soft and slightly moist.