Brighton Gingerbread
-==== REZKONV-Recipe - RezkonvSuite v1.1
Title: Brighton Gingerbread
Categories: Teatime
Yield: 1 Recipe
170 grams Butter, 6 oz
170 grams Caster sugar, 6 oz
3 Eggs
85 grams Black treacle , 3 oz
227 grams Flour, 8 oz
1 teasp. Mixed spice
1 teasp. Ground ginger
Scant 1/2 teaspoon baking powder
56-112 grams Flaked almonds, 2-4 oz
3 tablesp. Milk
============================== SOURCE ==============================
English Teatime Recipes
ISBN 1-898435-67-7
-- Edited *RK* 03/28/2006 by
-- Ulrike Westphal
Note:
This traditional, light gingerbread is from the Prince Regent's
favourite Sussex sea-side resort
Set oven to 175 °C/350°F or Mark 4. Line an 8 inch square cake (30 x
40 cm) tin. In a bowlcream the butter and sugar and add the eggs,
beating them in well. Sift all the dry ingredients together and fold
into the creamed mixture with the treacle. Fold in the almonds and
milk. Pour into the prepared tin and bake for about 3/4 hour until
firm.
=====
tagged with: gingerbread, recipe, food and drink
Title: Brighton Gingerbread
Categories: Teatime
Yield: 1 Recipe
170 grams Butter, 6 oz
170 grams Caster sugar, 6 oz
3 Eggs
85 grams Black treacle , 3 oz
227 grams Flour, 8 oz
1 teasp. Mixed spice
1 teasp. Ground ginger
Scant 1/2 teaspoon baking powder
56-112 grams Flaked almonds, 2-4 oz
3 tablesp. Milk
============================== SOURCE ==============================
English Teatime Recipes
ISBN 1-898435-67-7
-- Edited *RK* 03/28/2006 by
-- Ulrike Westphal
Note:
This traditional, light gingerbread is from the Prince Regent's
favourite Sussex sea-side resort
Set oven to 175 °C/350°F or Mark 4. Line an 8 inch square cake (30 x
40 cm) tin. In a bowlcream the butter and sugar and add the eggs,
beating them in well. Sift all the dry ingredients together and fold
into the creamed mixture with the treacle. Fold in the almonds and
milk. Pour into the prepared tin and bake for about 3/4 hour until
firm.
=====
tagged with: gingerbread, recipe, food and drink
