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1.1kg/21⁄2lb plain flour
2 teaspoons ground ginger
1 tablespoon bicarbonate of soda
3 tablespoons warm water
225ml/8fl oz sour milk
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 23cm/9in
round cake tin.
• Sift the flour in a large bowl, and rub in the butter until the mixture
resembles fine breadcrumbs, then mix in the sugar and the ginger.
• Dissolve the bicarbonate of soda in the warm water. Stir in the sour milk
and molasses. Add to the flour mixture to make a fairly sticky dough.
• Work the dough thoroughly, and put in the prepared cake tin. Bake in
the oven for 50 minutes. Leave to cool in the tin for 30 minutes before
turning out to cool completely.
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