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Lakeland Gingerbread

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Cake (270)      Ginger (29)      Gingerbread (6)      Treacle (2)     


Gingerbread dates as far back as the tenth century, and it is no surprise that it has endured for the last millennia, because it is absolutely delicious. The word originated from the Old French word, gingerbras, which means 'preserved ginger'. This gingerbread recipe is very soft and very rich; it makes a big batch, so you may wish to halve the ingredients. Based on the brands I used, each slices is about 161 calories.

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Makes: 30 servings

450g wholemeal self raising flour
450g treacle
225g margarine
100g soft light brown sugar
50g ground almonds
50g mixed peel
½ tsp bicarbonate of soda
2 tsp ground ginger
2 tsp cinnamon
2 tsp all spice
270ml unsweetened almond milk
4 eggs



Melt the treacle and butter in a saucepan and allow to cool.
Pre-heat the oven to 170 ༠C/ 150 ༠C fan/350 ༠F/4 Gas.

Beat the eggs and milk together, then gradually stir into the treacle mixture.


Mix all the dry ingredient together.

Fold the treacle mixture into the dry ingredients until fully incorporated.

Pour the the mixture into loaf tins (you can either
use two standard size tins, or create mini loaves).

Bake in the oven.

I like this Recipe - 5
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