May 7, 2015
1 hr 15 mins
225g golden syrup
2.5g bicarbonate of soda
1 egg beaten
450g plain flour
5g ground ginger
600g French glace cherries
Grease and line a tray.
Melt the treacle syrup and butter in a microwave, do not boil.
Blend the bicarbonate of soda with the milk and the egg.
Mix all the dry ingredients together, pour in the butter mixture, stir well and then add the egg, milk and bicarbonate mixture and mix thoroughly.
Turn onto prepared tray, spreading right out to the corners and bake for 45 mins at 180°C or until firm.
Turn out when fully cold and wrap in cling film for at least a week before cutting into coffin shapes or squares and top with dark fudge and Halloween sweets.
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