Thursday, March 15, 2012

Blast From The Past!

I have some great cook books that I hardly ever use. You know how you always seem to cook the "old faithfuls"? After watching My Kitchen Rules I decided to cook something different. Something I hadn't cooked a dozen times before.

I dragged out the 1989 edition of Australian Women's Weekly's Cakes & Slices and found the following recipe! It's delicious and even more so with a small bit of butter on it.

Moist Treacle Gingerbread

Ingredients: 3/4 cup plain flour, 1/4 cup SR flour, 1/2 t bicarb soda, 1 t ground ginger, 1/4 t mixed spice, 1/4 t ground cinnamon, 1/2 caster sugar, 1 egg lightly beaten, 1/2 cup milk, 60g butter and 1/2 treacle.

How To: Grease a 14 x 21cm loaf pan, line base and sides with paper, grease paper well. Sift flours, soda and spices into large bowl, stir in sugar and combined egg and milk. Combine butter and treacle in saucepan, stir constantly over heat without boiling until butter is melted, stir hot mixture into flour mixture. Pour into prepared pan. Bake in moderate oven for about 50 minutes. Stand 5 minutes before turning on to rack to cool. Enjoy!
It really is yummy!!


  1. It was really nice and a real winner with the kids which was a bit of a surprise cause you can really taste the ginger.