Scottish Gingerbread Food

SCOTTISH FRUITED GINGERBREAD

Steps:

• Grease and line a deep 7-inch square cake tin.
• Sift the flour, ginger, baking powder and bicarbonate of soda together.
• Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
• Do not boil.
• Add to the flour with the eggs and mix thoroughly.
• Stir in orange zest and apricots.
• Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
• Turn out and cool.
• The flavour of this cake improves with age.
• Store in an airtight container for 2-3 days before serving.

MOIST GINGERBREAD

Steps:

• Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
• put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
• allow to cool for 5 mins and add eggs
• seive the dry ingredients into a bowl then add treacle mix and beat well together
• pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
• turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
• n be eaten once cooled if you cant wait

OATMEAL GINGERBREAD (SCOTTISH)

Steps:

• Preheat oven to 350°F.
• Line a seven inch square baking pan with greaseproof paper which has been well buttered.
• Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat.
• Sift the flour and baking soda into a bowl.
• Add the oatmeal and spices.
• Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended.
• Pour into the baking pan and bake about 45 minutes.
• Allow the cake to cool for ten minutes before turning out onto a wire rack.
• Serve with a dollop of sweetened whipped cream or vanilla ice cream.