Yorkshire Gingerbread
Yorkshire Gingerbread
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 72
- Sodium
- 672
- Total: 2 days 1 hr 30 min
- Prep: 30 min
- Inactive: 2 days
- Cook: 1 hr
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 72
- Sodium
- 672
- Total: 2 days 1 hr 30 min
- Prep: 30 min
- Inactive: 2 days
- Cook: 1 hr
Ingredients
8 ounces self-rising flour
2 tablespoons ground ginger
1 tablespoon ground allspice
1/2 teaspoon salt
1 tablespoon bicarbonate of soda (baking soda)
4 ounces unsalted butter
4 ounces dark soft brown sugar
3 eggs, beaten
8 ounces black treacle
Directions
- Preheat the oven to 325 degrees F and grease and line an 8-inch square baking tin with parchment.
- Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients.
- Pour the mixture into the prepared tin and bake in for 50 to 60 minutes, or until the top springs back when pressed.
- Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger.
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