Recipes from England :: English Desserts
This gingerbread from England stores well in an airtight container at room temperature. Makes one 8-in. square or rectangular cake 3/4 c. flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
3/4 c. oatmeal
3/4 c. dark corn syrup
1/4 pound butter
1/2 c. light brown sugar
1 egg
1 Tbsp. milk Sift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture. Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-in. square or rectangular cake pan. Bake at 275 degrees fahrenheit for 1 1/4 hours (or until firm in the middle). Cool before serving.
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