Edinburgh Gingerbread..............Enjoy xx

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Edinburgh Gingerbread ............. 8 oz Plain flour 1 ts Bicarbonate of soda 2 ts Ground ginger 1 ts Cinnamon pn Salt 6 oz Butter 6 oz Treacle 4 oz Brown sugar 6 tb Milk 2 Eggs 2 oz Sultanas 2 oz Almonds; flaked Sift the flour, spices, salt and soda; and then stir in the fruit and nuts. Melt the butter with the treacle and sugar on a low heat. The mixture should remain coolish but the sugar dissolved. Add the milk and stir in the eggs. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin. Bake at 325°F / 160°C / gas mark 3 for 1 1/4 hours. This is a fairly heavy recipe and may sink on cooling.