Orange Gingerbread Recipe

450 g/1 lb/4 cups plain (all-purpose) flour

5 ml/1 teaspoon ground cinnamon

2.5 ml/½ teaspoon ground ginger

2.5 ml/½ teaspoon bicarbonate of soda (baking soda)

175 g/6 oz butter or margarine

175 g/6 oz caster (superfine) sugar

75 g/3 oz/½ cup glace (candied) orange peel, chopped

Grated rind and juice of ½ large orange

175 g/6 oz/½ cup golden (light corn) syrup, warmed

2 eggs, lightly beaten

A little milk

Method:

Mix together the flour, spices and bicarbonate of soda, then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar, orange peel and rind, then make a well in the center. Mix in the orange juice and warmed syrup, then stir in the eggs until you have a soft, dropping consistency, adding a little milk if necessary. Beat well, then spoon into a greased 23 cm/9 in square cake tin (pan) and bake in a preheated oven at 160ºC/325ºF/gas mark 3 for 1 hour until well risen and springy to the touch.