Treacle gingerbread recipe

• 225 g (7.9oz) unsalted butter
• 225 g (7.9oz) soft brown sugar
• 225 g (7.9oz) black treacle
• 2 large eggs, beaten
• 200 g (7.1oz) plain flour
• 120 g (4.2oz) wholemeal flour
• 40 g (1.4oz) coarse oatmeal
• 2 tsp ground ginger
• 2 tbsp chopped stem ginger
• 1 tbsp ground cinnamon
• 290 ml (10.2fl oz) milk
• 2 tsp bicarbonate of soda

1. Preheat the oven to 150C/gas mark 2.
2. Line a 20x30cm loose-bottomed baking tin with non-stick baking parchment.
3. Place the butter, sugar and treacle in a heavy-based saucepan over a moderate heat.
4. Stir until completely melted, then remove from the heat and leave to cool.
5. Stir in the beaten eggs.
6. Mix together the flours, oatmeal and spices and stir this into the melted mixture to make a stiff batter.
7. Warm the milk until tepid, pour over the bicarbonate of soda in a small bowl, then add to the mixture.
8. Pour into a prepared tin and bake in the oven for 1 hour.
9. Leave to cool in the tin before removing and cutting into squares.

butter, brown sugar, black treacle, eggs, flour, wholemeal flour, oatmeal, ground ginger, stem ginger, ground cinnamon, milk, bicarbonate

Taken from www.lovefood.com/guide/recipes/44180/treacle-gingerbread-recipe (may not work)