Ingredients

three quarter pound plain flour
three ounces butter
two ounces candied peel
half a teaspoonful bicarbonate of soda
one teaspoonful cream of tartar
four teaspoonfuls ground ginger
two eggs, well beaten
six ounces black treacle
six ounces Demerara sugar
a little warm milk

Method

Rub the fat into the flour, add the other dry ingredients and work them into the flour.
Dissolve the treacle in the warm milk, add the beaten eggs and pour this mixture gradually into the dry ingredients, stirring well with a wooden spoon.
Put the mixture in a greased shallow tin and bake in a hot oven for approximately one hour.
Allow the cake to cool before cutting it up into squares.

This gingerbread was sold on fair days in:
Radnorshire.