Edinburgh Gingerbread

A Scottish treat. Slather a slice with butter as a late night snack!

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 1 gingerbread loaf

Ingredients

• 8  ounces plain flour
• 1  teaspoon baking soda
• 2  teaspoons ground ginger
• 1  teaspoon cinnamon
• 1  pinch salt
• 6  ounces unsalted butter
• 6  ounces molasses
• 4  ounces  packed brown sugar
• 6  tablespoons milk
• 2  large eggs
• 2  ounces sultanas (golden raisins)
• 2  ounces  almonds, flaked

Directions

1. Sift the flour, spices, salt and baking soda, and then stir in the fruit and nuts.
2. Melt the butter with the molasses and sugar on a low heat.
3. The mixture should remain somewhat cool but the sugar should be dissolved.
4. Add the milk and stir in the eggs.
5. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter.
6. Pour into a greased and lined 2 lb loaf tin.
7. Bake at 325°F/160°C/gas mark 3 for 1¼ hours.
8. This is a fairly heavy recipe and may sink on cooling.