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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Here's a great cake/pudding for Halloween/ Bonfire Night & Winter. Equally as good served cold or hot with custard - a great Winter warmer. We use this recipe throughout the year & it can be frozen too. Ingredients:
9 ounces flour |
7 ounces plain white sugar |
3 1/2 ounces porridge oats |
2 teaspoons powdered ginger |
3 ounces soft margarine |
2 ounces lard |
7 ounces golden syrup |
3 ounces black treacle |
1 teaspoon bicarbonate of soda |
milk |
Directions:
1. Mix the flour, sugar, oats & ginger together in a bowl and make a well in the centre.
2. Melt the fats in a pan. Before they get too hot, add the syrup and treacle; let it melt a little. Do not overeat, certainly do not boil.
3. Pour this mixture into dry ingredients in bowl. Drop bicarbonate of soda into centre, sprinkle the vinegar on the soda and watch it fizz.
4. Put the milk into the syrup pan, warm it a little to clean the syrup from pan and then add to bowl.
5. Now stir it all up well. When mixed it should pour like a batter mixture. Pour it into a large greased and floured roasting tin.
6. Bake at gas 4 / 350°F, slightly above the middle of the oven for 1 hour. Look at it in 15-20 minutes to see if middle has lifted. If so, shake it to let it sink again, turn tin around and allow to continue cooking.
7. Allow to cool in tin. Cut into quarters. Store 3 days for preference before eating. This keeps well.
8. * If you have no treacle use 10 oz of golden syrup.
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