Ginger Cake

Method

1. Preheat oven to 180°C/350°F/Gas 4. Grease and line an 18cms/7" deep square cake tin.
2. Dissolve the bread soda with 1 tablespoon of milk. Melt the margarine, sugar, syrup, treacle and remaining milk in a pan over low heat, stirring all the time. Do no allow to become too hot.
3. Remove from heat and allow to cool. Add this to the dry ingredients in a mixing bowl with the beaten egg and beat until smooth. Add the dissolved bread soda.
4. Pour into prepared tin and bake for about an hour. It will be firm to the touch if baked.
5. Leave in the tin for 5 minutes then transfer to wire tray and remove the lining paper. Allow to cool.
6. Serve warm with peaches and ice cream. Gingerbread may also be wrapped in greaseproof paper when cold and kept for a few days.