Gingerbread

PREPARATION:

Pre-heat the oven to 150C.

Grease and base line with greaseproof paper a 1kg/2lb loaf tin. Gently melt the margarine and treacle over a low heat. Stir in the Hermesetas Granulated, sifted flour, ginger and cinnamon with the beaten egg. Heat the milk slightly, add the bicarbonate of soda then stir into the main mixture. When the mixture is smooth, pour it into the lined loaf tin and bake for about 1 hour or until risen and springy to the touch. Turn onto a wire tray to cool then served sliced and buttered, if liked.