Makes: two 2lb loaves
225g (8oz) butter
225g (8oz) dark muscovado sugar
225g (8oz) black treacle
2 eggs, beaten
340g (11 1/2 oz) plain flour
2 tsp ground cinnamon
1 tbsp ground ginger
1 tsp bicarbonate of soda
285ml (10 1/2 fl oz) warm milk
What to do:
1 Preheat the oven to 140°C (275°F) gas 1.
2 Line two loaf tins with a paper loaf tin liner.
3 Put the butter, sugar and treacle into a large saucepan and heat gently, stirring constantly until melted.
4 Remove from the heat, leave to cool slightly and then stir in the beaten eggs.
5 Sift the flour, cinnamon and ginger into the melted mixture.
6 Mix together the bicarbonate of soda and warm milk. Add to the ginger mixture, mix well and pour equal amounts of the mixture into each tin.
7 Bake for just under 1 hour. The top of the cake will be slightly golden with a lovely crust and a skewer should come out clean.
Recipes adapted from Easy Food For Kids, Ryland Peter & Small, £8.99