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Raisin gingerbread
serves 8
ingredients
150g/5oz granulated sugar
150ml/10fl oz molasses
150ml/10fl oz boiling water
25g/1oz butter
1 teaspoon bicarbonate of soda
75g/3oz raisins
50g/2oz pecan nuts, chopped
1 egg, well beaten
175g/6oz plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in
round cake tin.
• Mix together the sugar, molasses and boiling water. While the mixture is
still hot, stir in the butter and the bicarbonate of soda. Leave to cool.
Add the raisins, nuts and egg.
• Sift together the flour and spices, and stir into the molasses mixture. Pour
the mixture into the cake tin and bake for 35–40 minutes until an
inserted skewer comes out clean. Turn out onto a wire rack to cool.
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