Yorkshire Gingerbread
Ingredients:
225g butter
110g golden syrup
110g treacle
2 eggs
125ml milk
225g plain flour
1 teaspoon bicarbonate of soda
1 tablepsoon ground ginger
225g dark brown sugar
225g oatmeal
Method:
Set the broiler to 170ēC and oil and line a tin around 20×30 cm.
Put the margarine, syrup and treacle into a skillet and warmth tenderly until softened.
Put the milk into a container and include the eggs. Beat together.
Join the flour, bicarbonate of pop, ground ginger, sugar and cereal in a substantial dish.
Pour in the spread blend and the milk blend and blend well.
Prepare for around 45-55 minutes, until the parkin has risen and springs back when squeezed gently. It might soak in the center a bit.
Permit to cool and afterward cut into squares or fingers. I remove the edges before cutting it into fingers.
This keeps well in an impenetrable tin and will enhance over a couple days by getting stunning and sticky.
Sometimes I order
custom restaurant desserts like brownie bars online from few websites since I don't bake much and my Evie likes it. I just need to make suer she is getting proper nutrition.