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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
1: 
Pre-heat the oven to Gas 4. Line a 6 x 9 cm baking tray or tin with greaseproof paper.
2: 
Sift the flour, mixed spice and the ground ginger into a large bowl.
3: 
Thoroughly mix in the demerara sugar.
4: 
Put the butter, syrup and the black treacle into a saucepan and heat gently until melted. Add to the dry ingredients and mix well.
5: 
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.
6: 
Pour the batter mixture into the baking tin and smooth the top.
7: 
Scatter the flaked almonds on top of the batter.
8: 
Bake in the centre of the oven for 40-45 minutes until well risen and springy to touch.
9: 
Cool slightly before turning out onto a wire rack. Remove the paper and cut into squares, and serve.
Conclusion: 
A delicious, moist gingerbread, guarenteed to please.
Tips: 
When cooled pop into an airtight container to keep moist.
Warnings: 
Flaked almonds are optional for those with nut allergies.

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