Thursday, 28 July 2011
It looks better before it set!
This is a recipe that The Carpenter found in a thread on London Fixed Gear forum....
especially for the Australian forum members....and it comes from Dn Lepard, "Chrry Ripe"
With all that chocolate on top, it is lurking in the fridge....wont be there long though....
The other cake recipe for "Canadian Gingerbread", I was given many years ago
10 oz flour, 2 tsp spice (ginger, cinnamon, cardamom, allspice, whatever you like!)
1 tsp bicarbonate of soda. Mix that lot in a large bowl. I use a slotted serving spoon for most of my cake mixing, folding or beating.
Melt together 6oz marg or butter, 6 oz golden syrup, 6oz black treacle/molasses and 4 oz soft brown sugar.
Add to the dry mix, then add 2 eggs, beaten, followed by 5 fluid ounces of hot water.
Yes, it will look runny, which is why you greased and lined a nine inch square tin....
In the oven at 180 C/ 350 F / gas 4. check after 40 minutes, could take an hour until a skewer comes out clean from the middle.
I have made this in triple quantities for a potters' meeting...in a tin 10.5" x 13.5" x 3" deep. It disappeared completely!!