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Recipe of the Month for February

Gingerbread

175g (6oz) flour

1 level tsp bicarbonate of soda

1 level tsp ground ginger

15g (½oz) candied peel, chopped

25g (1oz) glacé cherries, chopped

25g (1oz) sultanas

100g (4oz) treacle

50g (2oz) margarine or butter

50g (2oz) brown sugar

1 egg

120ml (4fl.oz) milk

25g (1oz) halved almonds

Pre-heat the oven to gas mark 3, 160ºC. Grease and line a 18cm (7in) square cake tin. Sift together the flour, bicarbonate of soda and ground ginger. Stir in the chopped fruits and sultanas.

Place the treacle, margarine or butter and sugar in a saucepan. Place over a gentle heat and stir until they have melted. Beat the egg with the milk and pour into the bowl with the flour, add the melted treacle mixture and beat well together. Pour into the prepared tin and decorate the top with the halved almonds.

Bake for approximately 1 hour or until the cake has shrunk from the sides of the tin and springs back when lightly pressed on the top. Turn out on to a wire rack.

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