2 tbsp fresh milk
125g black treacle
210g self-raising flour
½ tsp cinnamon powder
3 eggs (Grade A)
1 egg yolk
110g soft brown sugar
½ tsp vanilla essence
1½ tbsp freshly grated ginger (squeezed for juice)
1 tsp grated lemon rind
Combine butter, milk and black treacle in a non-stick saucepan. Heat over low fire until butter melts.
Sift flour and cinnamon powder into a mixing bowl. Beat eggs, egg yolk, brown sugar and essence until creamy and thick.
Add ginger juice and lemon rind, and stir in butter and treacle mixture and mix until well blended. Stir in flour.
Pour batter into a lightly greased loaf tin and bake in a preheated oven at 180°C for 1 hour or 1 hour and 15-20 minutes or until cooked through.
Cool the ginger bread slightly before turning out onto a wire rack.