( makes 1 14x10 inch tin full)
450g plain flour (or substitute 100g for wholemeal flour)
4 level tsp ginger
1 level tsp bicarbonate of soda (US: baking soda)
1 level tsp salt
100g sultanas or raisins
200g soft brown sugar
150g margarine or butter
175g molasses or treacle
175g golden syrup or corn syrup
300ml milk or soya milk
Line a 14 x 10 inch dish such as a roasting pan with greased greaseproof paper. Mix flour with ginger, bicarb and salt. Stir in sultanas. Put sugar, butter, treacle and molasses in a pan, and heat gently until melted together.
Warm the milk and beat in the eggs. Mix the butter mixture into the flour, then the milk and egg. Pour the gingerbread into the prepared pan. Bake at 170C for about 45 minutes or until cooked. Turn out and cool on a wire rack.