Sticky Gingerbread

• 8 ounces plain flour
• 3 teaspoons ginger powder
• 1 teaspoon ground mixed spice
• 1 teaspoon bicarbonate of soda
• 4 ounces butter or 4 ounces margarine
• 3 ounces black treacle
• 4 ounces syrup
• 2 ounces soft brown sugar
• 2 eggs, beaten
• 14 pint milk
• 1 ounce slivered almonds (optional)

1. Put flour, ginger, mixed spice, and bicarbonate of soda into a bowl.
2. Put the butter, black treacle, syrup, brown sugar into a pan and heat until fat has melted.
3. Cool slightly and add to dry mixture.
4. Mix in the eggs and enough milk to make a cake batter.
5. Pour into a lined 7 inch square tin.
6. Sprinkle with the almonds (optional).
7. Bake in a preheated oven Gas 3 for 1-1/2 to 2 hours until firm to the touch.
8. Cool on a wire rack.
9. This gingerbread keeps really well, and will become softer and stickier the longer it is kept in an airtight container.
10. But, will it last?

flour, ginger powder, ground mixed spice, bicarbonate of soda, butter, black treacle, syrup, brown sugar, eggs, milk, almonds

Taken from www.food.com/recipe/sticky-gingerbread-117600 (may not work)