Ingredients:
Method:
Mix the flour, sugar, oatmeal and ginger together in a bowl and make a well in the centre.
Melt the fats in a pan and before they get too hot add the syrup and treacle then let it melt a little. Do not overheat, certainly do not boil.
Pour this mixture in to the dry ingredients in a bowl. Drop bicarb into centre, sprinkle vinegar onto bicarb and watch it fizz.
Put the milk into syrup pan, warm it a little to clean the syrup from the pan and then add it to the bowl.
Now stir it all up well, when mixed it should pour like batter mixture. Pour into large greased and floured roasting tin.
Bake slightly above centre of a moderate oven, between gas marks 3-4 or 335f / 170c for 1 hour, look after 15 to 20 mins to see if centre has lifted. If so shake it to let it sink again, turn tin and continue cooking.
Allow to cool in tin then cut into quarters. Best if stored 3 days in an airtight container before eating. If it goes dry, wrap in moist teacloth for a while.
- 250g / 9oz Plain Wholewheat Or White Flour
- 190g / 7oz Brown Or White Sugar
- 100g / 3.5oz Oatmeal
- 190g / 7oz Golden Syrup
- 75g / 3oz Soft Margarine
- 75g / 3oz Black Treacle
- 50g / 2oz Lard
- 150ml / ¼pt Milk
- 2 Heaped Teaspoons Of Powdered Ginger
- 1 Lightly Rounded Teaspoon Of Bicarbonate Of Soda
- 1 Desert Spoon Of Vinegar
Method:
Mix the flour, sugar, oatmeal and ginger together in a bowl and make a well in the centre.
Melt the fats in a pan and before they get too hot add the syrup and treacle then let it melt a little. Do not overheat, certainly do not boil.
Pour this mixture in to the dry ingredients in a bowl. Drop bicarb into centre, sprinkle vinegar onto bicarb and watch it fizz.
Put the milk into syrup pan, warm it a little to clean the syrup from the pan and then add it to the bowl.
Now stir it all up well, when mixed it should pour like batter mixture. Pour into large greased and floured roasting tin.
Bake slightly above centre of a moderate oven, between gas marks 3-4 or 335f / 170c for 1 hour, look after 15 to 20 mins to see if centre has lifted. If so shake it to let it sink again, turn tin and continue cooking.
Allow to cool in tin then cut into quarters. Best if stored 3 days in an airtight container before eating. If it goes dry, wrap in moist teacloth for a while.
