Crisp’s Rich Gingerbread CD
by Gwen Crisp, Egham, Surrey
1 cake Cold Dried Fruit Cakes Baked Fayre teatime
Moist Brown Sugar
to 2 tbsp Milk
Teasp Ground Ginger
bicarbonate of Soda
Self raising Flour
Preheat the oven to 180C, 350F, Gas Mark 4.
In a large mixing bowl, cream the lard and sugar together.
Add the yolks and beat well.
In a small bowl, dissolved the bicarbonate of soda in the milk then add to the
egg mixture together with the treacle, flour, raisins, spice and the ground
ginger and mix well.
In another bowl, stiffly beat the whites of the eggs. Fold these into the flour
mixture and mix thoroughly.
Transfer the mixture into a greased and lined meat tin and bake in the oven for
Cool in the tin and when cold, cut into squares.
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