Instructions: Melt the treacle, margarine, sugar and milk over a low heat. Mix the dry ingredients and pour in the melted ingredients with a beaten egg.

Mix thoroughly. Bake in a moderate oven for about an hour or a little more.

KEEP THE CAKE FOR A WEEK BEFORE SERVING.

These were scant instructions for what is a truly delicious totally sticky gingerbread. A large loaf will generally sink in the centre as it cools. I like to make this up into three small loaf tins and I line the bottom of the tins. Even better, bake them in the

"disposable" metal trays which you can buy, or save from your Chinese Carry-outs!
** Scottish Home Baking
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