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Mummy Crisp’s Rich Gingerbread CD CBF 50mins
Submitted
by Gwen Crisp, Egham, Surrey
Makes 1 cake Cold Dried Fruit Cakes Baked Fayre teatime
Ingredients 100g/4oz Lard 100g/4oz Moist Brown Sugar 175g/6oz Raisins 2 Eggs, separated 1 to 2 tbsp Milk 1 Teasp Ground Ginger 225g/8oz Black Treacle ½ teasp Mixed spice ½ teasp bicarbonate of Soda 225g/8oz Self raising Flour Instructions 1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. In a large mixing bowl, cream the lard and sugar together. 3. Add the yolks and beat well. 4. In a small bowl, dissolved the bicarbonate of soda in the milk then add to the egg mixture together with the treacle, flour, raisins, spice and the ground ginger and mix well. 5. In another bowl, stiffly beat the whites of the eggs. Fold these into the flour mixture and mix thoroughly. 6. Transfer the mixture into a greased and lined meat tin and bake in the oven for 50 minutes 7. Cool in the tin and when cold, cut into squares.
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