Gingerbread -

Gingerbread –


  • 225g (9oz) Loprofin Mix
  • 2.5mlsp (1/2 tsp) salt
  • 75g (3oz) soft brown sugar
  • 1 x 15mlsp (1tbsp) ground ginger
  • 1.25mlsp (1/4 tsp) bicarbonate of soda
  • 1.25mlsp (1/4 tsp) Loprofin Egg Replacer
  • 50g (2oz) hard margarine
  • 50g (2oz) lard
  • 50g (2oz) black treacle
  • 125 – 150ml (5 – 6floz) water


  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4
  2. Grease a 20cm (8inch) shallow square tin and line the base with non stick paper
  3. Combine the dry ingredients in a large bowl.
  4.  Place the margarine, lard and treacle in a pan over a moderate/low heat, stir occasionally until melted, stir in 125ml (5floz) water.
  5. Using a wooden spoon, beat together the melted mixture and dry ingredients until a smooth batter. If the batter is too stiff, add extra water.
  6. Pour the batter into the prepared tin and level the surface, bake in a preheated oven for approximately 30 minutes until well risen and firm to the touch.
  7. Cool on a wire rack.
  8. Cut into 16 slices.
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