Wholemeal Gingerbread Recipe

100 g/4 oz/1 cup plain (all-purpose) glour

100 g/4 oz/1 cup wholemeal (wholewheat) flour

50 g/2 oz/¼ cup soft brown sugar

50 g/2 oz sultanas (golden raisins)

10 ml/2 teaspoons ground ginger

5 ml/1 teaspoon ground cinnamon

5 ml/1 teaspoon bicarbonate of soda (baking soda)

A pinch of salt

100 g/4 oz/½ cup butter or margarine

30 ml/2 tablespoons golden (light corn) syrup

30 ml/2 tablespoons black treacle (molasses)

1 egg, lightly beaten

150 ml/¼ pt milk

Method:

Mix together the dry ingredients. Melt the butter or margarine with the syrup and treacle and stir into the dry ingredients with the egg and milk. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 160ºC/325ºF/gas mark 3 for 1 hour until just springy to touch.