Rich Gingerbread


5 oz. Butter or margarine
7 oz. Flour (with plain flour use 2 level tsp baking powder)
6 oz. Black treacle or Golden syrup
4 oz. soft brown sugar
1 tablespoon water
Grated rind of 1 small lemon
2 teaspoons powdered ginger
2 large eggs


  1. Preheat oven to Gas mark 4, 180℃ or 350
  2. Put butter, sugar, treacle and water into a pan.
  3. Heat gently until the butter has melted.
  4. Sieve all the dry ingredients together.
  5. Pour melted ingredients onto dry mixture and beat well.
  6. Add the lemon rind and eggs, beat once again.
  7. Line a 7inch/18cm round tin with baking paper.
  8. Pour into the tin and bake for 60-75 mins, press gently in centre and if no impression is left, the cake is cooked.
  9. Cool for 30 mins in the tin, then turn out onto wire rack.
  10. When cold, ice and decorate with preserved ginger.