The recipe called for this to be baked in a square tin and it cut into squares when cooked and cooled….. My square tin was otherwise occupied (naming no names) so I used a round cake tin and cut the cake into….. wobbly wotsits…. small kids hand sized shapes that can be easily stored in the tine and nibbled on over the week.
- 2oz soft margarine
- 2oz to 4oz sugar (I used 2…. 4 is REALLY sweet, a nice example of the same recipe during and after the war)
- 1 egg
- 2tbsp golden syrup or honey
- 8oz self raising flour
- 2 tsp ground ginger
- 7floz milk
- 1tsp bicarbonate of soda dissolved in 1tbsp boiling water
- Grease and line a shallow cake tin about 9in square. Preheat oven to 180 C. or Gas Mark 4.
- In a large bowl cream together 2oz soft margarine, 5oz caster sugar, 1 large egg, 2 tablespoons golden syrup, 9oz self raising flour, 2 rounded teaspoons ground ginger and 7 fl. oz milk. Beat well. [I THREW IN A HANDFUL OF CURRANTS? RAISINS ASWELL]
- Dissolve 1 rounded teaspoon bicarbonate of soda in a tablespoon of boiling water and mix in.
- Put into tin and bake for 45/ 50 minutes until firm.
- Cool on wire tray.