Grandma’s Gingerbread Recipe
Ethel Carswell (Grandma) as a young woman
This recipe of Grandma’s for gingerbread is deservedly famous in our family, and graced the back page of the service sheet at her funeral.
Put ¼ lb butter, 1 breakfast cup milk (280mls), 3 large tablespoons golden syrup, 1 breakfast cup sugar into saucepan, bring almost to the boil, add 2 level teaspoons baking soda, pinch salt.
When frothy stir in 2 ½ cups flour sifted with 1 teaspoon cinnamon, 2 teaspoons ginger, 1 teaspoon mixed spice.
Cook for ¾ hour at 350 – 375 Fahrenheit (175 – 190 Celsius).
