Edinburgh Gingerbread

• 8 ounces plain flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 pinch salt
• 6 ounces unsalted butter
• 6 ounces molasses
• 4 ounces packed brown sugar
• 6 tablespoons milk
• 2 large eggs
• 2 ounces sultanas (golden raisins)
• 2 ounces almonds, flaked

1. Sift the flour, spices, salt and baking soda, and then stir in the fruit and nuts.
2. Melt the butter with the molasses and sugar on a low heat.
3. The mixture should remain somewhat cool but the sugar should be dissolved.
4. Add the milk and stir in the eggs.
5. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter.
6. Pour into a greased and lined 2 lb loaf tin.
7. Bake at 325F/160C/gas mark 3 for 1 1/4 hours.
8. This is a fairly heavy recipe and may sink on cooling.

flour, baking soda, ground ginger, cinnamon, salt, butter, molasses, brown sugar, milk, eggs, sultanas, almonds

Taken from www.food.com/recipe/edinburgh-gingerbread-20593 (may not work)