Ingredients
- 115G (40Z) light muscovado sugar
- 85G(30Z) unsalted butter
- 170G(60Z) molasses
- 85G(30Z)plain whiter flour
- 85G(30z) plain wholemean flour
- 55G(20Z) Rye Flour
- 1 tsp bicaronate of soda
- pinch of salt
- 1 tsp ground ginger or more
- 1 tsp mixed spice
- 2 eggs
- 150ML (5FL oZ) semi-skim milk
Instructions
Step 1
Put the molasses bottle on a skillet. turn the skillet on to melt the molasses.
Step 2
Pour the molasses in a jar. Add in the sugar and the butter. Put the jar on low heat. Stir occasionally.
Step 3
Add 1 spoon bicarbonate of soda, 1 spoon mixed spice and ginger in another bowl. mix well.
Step 4
Add wholemeal flour in a strainer, tap the strainer to let the flour through it into a bowl.
Step 5
place paper inside a baking container.
Step 6
Add 2 eggs and 150ml milk in a bowl. Whisk well.
Step 7
dd the molasses mixture and the eggs mixture into the flour. Mix well. Put the mixture in the baking container. Bake in an oven at 160F for 1 1/4 hours.
