Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 180C/350F/Gas mark 4. | 2. Grease and line a 2 lb loaf tin. | 3. Mix the flour with the salt, baking powder, ground ginger & raisins if using. | 4. Melt the butter or margarine and add the sugar, black treacle - mixing them together very well. | 5. Add the butter mixture to the flour mixture - and mix with a wooden spoon. | 6. Gradually beat in the egg and milk mixture to make a smooth, thick batter. | 7. Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean. | 8. The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept. | 9. Slice and eat warm with butter, or leave to go cold and store in an airtight container. | 10. Also wonderful served warm with custard or cream. | 11. Keeps very well for a week or more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	8	ounces		201.7333	0.0	44.88	1.1333
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	pinch		-	-	-	-
ginger	3	teaspoons	ground	4.8	1.0662	0.1092	0.045
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
brown sugar	2	ounces	soft	69.7398	13.0861	2.1829	1.0886
black treacle	8	tablespoons		201.7333	0.0	44.88	1.1333
egg	2		beaten mixed	143.0	0.72	12.56	9.51
raisin	4	ounces		342.4619	90.1741	3.8442	0.5216

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.