4 oz butter
4 oz dark brown sugar
4 oz black treacle
1 large beaten egg
6 oz plain flour
1 level tspn ground ginger
1 1/2 level tspn ground cinnamon
1/2 level tspn bicarbonate of soda
1/4 pint of milk
2 oz crystallized ginger chopped finely
Juice of half a lemon

Grease loaf tin or line bottom with grease proof paper. Melt butter, sugar and treacle in a saucepan over a gentle heat. Sift four, ginger and cinnamon together and stir them in melted mixture with beaten egg.

Warm milk slightly and pour over bicarbonate of soda and mix well. Add milk and bicarbonate soda mix to other ingredients. Stir well and pour into the tin. Bake in a very slow oven 140° for about 1 1/4 hours until firm.

Put a piece of greaseproof paper on top of ginger loaf after 3/4 of an hour. Turn ginger bread onto a wire tray to cool. Let it cool for 15 mins before turning it on tray.

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