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How to make delicious, moist gingerbread

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This recipe is a must for all cake lovers. It is moist, spicy and the flaked almonds give it a lovely crunchy texture.
What you'll need: 
8oz self-raising flour
1tsp mixed spice
3 tsp ground ginger
1 1/2 oz demerara sugar
1 egg beaten
4oz butter or margarine
4oz each of golden syrup and black treacle
1 tsp bicarbonate of soda
125ml (4floz) warm milk
1oz flaked almonds
Pre-heat the oven to Gas 4. Line a 6 x 9 cm baking tray or tin with greaseproof paper.
Sift the flour, mixed spice and the ground ginger into a large bowl.
Thoroughly mix in the demerara sugar.
Put the butter, syrup and the black treacle into a saucepan and heat gently until melted. Add to the dry ingredients and mix well.
Dissolve the bicarbonate of soda in the warm milk and add the beaten egg. Pour into the flour mixture and beat well with a wooden spoon to form a smooth batter.
Pour the batter mixture into the baking tin and smooth the top.
Scatter the flaked almonds on top of the batter.
Bake in the centre of the oven for 40-45 minutes until well risen and springy to touch.
Cool slightly before turning out onto a wire rack. Remove the paper and cut into squares, and serve.
A delicious, moist gingerbread, guarenteed to please.
When cooled pop into an airtight container to keep moist.
Flaked almonds are optional for those with nut allergies.


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