Wickham Hall, Part 3

by Cathy Bramley

  2 eggs, beaten with milk to make 280ml

  Pre-heat the oven to 180°C (350°F/gas mark 4).

  Grease and line a 2 lb loaf tin. (I use silicone pans these days, which are a lot easier.)

  Sieve the flour and mix with the salt, baking powder and ground ginger.

  Melt the butter in a bowl over a pan of simmering water. Remove from the heat and mix in the sugar and black treacle thoroughly.

  Pour the butter and sugar mixture into the flour and stir well. Gradually add the egg and milk to make a smooth, thick batter.

  Pour into the prepared tin and bake for about 45 minutes, or until a skewer comes out clean when prodded into the middle of the loaf.

  Eat warm or cold and top with either cream, custard or butter! The gingerbread loaf will keep for a week in an airtight box and gets stickier the longer it is kept.

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  First published in Great Britain by Transworld Digital

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  Copyright © Cathy Bramley 2015

  Cathy Bramley has asserted her right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

  This book is a work of fiction and, except in the case of historical fact, any resemblance to actual persons living or dead, is purely coincidental.

  A CIP catalogue record for this book is available from the British Library.

  Version 1.0 Epub ISBN 9781473526716

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