Grandmother Gingerbread does it for me

Grandmother Gingerbread

This recipe came from a cherished family handwritten folder belonging to Peggy Burton who lived in Mansfield. Her Grandmother Gingerbread was very popular with family, neighbours and friends. I wondered  how the recipe would turn out with so much black treacle but my fears were unfounded. I used half the sugar and omitted the salt in Peggy's original version since I was using salted butter.

 Peggy Burton’s Grandmother Gingerbread

10oz/275g self-raising flour

3 level tsps ground ginger

1 level tsp cinnamon

40z/110g soft brown sugar

6oz/175g black treacle

6 tbsps vegetable oil

2 eggs

150ml/¼ pint milk

2oz/50g chopped walnuts

2oz/50g raisins

Pre heat the oven to 180C/ Mark 4/350C. Mix all the ingredients together (Peggy says for not less than 2 minutes!). Bake in a greased or lined cake tin (I used a cake tin measuring 8 inch x 10 inch (21cms x 25 cms ) for between 1 and half to 2 hours.

 Meryl says : This is a lovely traditional recipe which ticks all the boxes for me – easy to bake, keeps well and full of taste. The heat of the ginger is perfect on those autumn days which herald the darker winter months ahead. Thanks, Peggy for a fabulous recipe!

What's your favourite autumn recipe?