Wickham Hall, Part 3 Read online

  2 eggs, beaten with milk to make 280ml

  Pre-heat the oven to 180°C (350°F/gas mark 4).

  Grease and line a 2 lb loaf tin. (I use silicone pans these days, which are a lot easier.)

  Sieve the flour and mix with the salt, baking powder and ground ginger.

  Melt the butter in a bowl over a pan of simmering water. Remove from the heat and mix in the sugar and black treacle thoroughly.

  Pour the butter and sugar mixture into the flour and stir well. Gradually add the egg and milk to make a smooth, thick batter.

  Pour into the prepared tin and bake for about 45 minutes, or until a skewer comes out clean when prodded into the middle of the loaf.

  Eat warm or cold and top with either cream, custard or butter! The gingerbread loaf will keep for a week in an airtight box and gets stickier the longer it is kept.

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  Copyright © Cathy Bramley 2015

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