Sticky Gingerbread

If left for a few days this gets sticky. But, can you dare to leave it that long? The aroma in the oven will tease you. Easy and tasty.

• Ready In: 2 hrs 10 mins
• Serves: 6
• Yields: 1 cake

Ingredients

• 8  ounces plain flour
• 3  teaspoons ginger powder
• 1  teaspoon ground mixed spice
• 1  teaspoon bicarbonate of soda
• 4  ounces butter or 4  ounces margarine
• 3  ounces black treacle
• 4  ounces  syrup
• 2  ounces soft brown sugar
• 2  eggs, beaten
• 1⁄4 pint milk
• 1  ounce  slivered almonds (optional)

Directions

1. Put flour, ginger, mixed spice, and bicarbonate of soda into a bowl.
2. Put the butter, black treacle, syrup, brown sugar into a pan and heat until fat has melted.
3. Cool slightly and add to dry mixture.
4. Mix in the eggs and enough milk to make a cake batter.
5. Pour into a lined 7 inch square tin.
6. Sprinkle with the almonds (optional).
7. Bake in a preheated oven Gas 3 for 1-1/2 to 2 hours until firm to the touch.
8. Cool on a wire rack.
9. This gingerbread keeps really well, and will become softer and stickier the longer it is kept in an airtight container. But, will it last?