Yorkshire Gingerbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 8 ounces self-rising flour
- 2 tablespoons ground ginger
- 1 tablespoon ground allspice
- 1/2 teaspoon salt
- 1 tablespoon bicarbonate of soda ( baking soda)
- 4 ounces unsalted butter
- 4 ounces dark soft brown sugar
- 3 eggs, beaten
- 8 ounces black treacle
Instructions
- Preheat the oven to 325 degrees F and grease and line an 8-inch square baking tin with parchment.
- Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients.
- Pour the mixture into the prepared tin and bake in for 50 to 60 minutes, or until the top springs back when pressed.
- Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger.
- Yield: 8 to 10 servings
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