Rita lives way up north in the wilds of Scotland. A Highlander born and bred. This recipe as the title tells comes from her Mammy. It is a snip to make and so moist sticky dark and spicy. Just everything you want in Ginger bread. It keeps very well too. If you can, leave it for a couple of days before eating. It really is the better for it. A slice warmed and custard poured over is a dessert from heaven. I will give you the recipe just as Rita gave it to me. It is very simple but I put everything in the food processor and it works fine. Now Rita's mammy is having none of this so don't tell her will you?
In a large saucepan melt the following ingredients
1/2 pint of milk
125 gms/5ozs dark soft brown sugar
100gms/4ozs butter or margarine
Cool until barely warm then beat in
2 beaten eggs
and then stir in
225gms/8 ozs self raising flour
1/2 teasp bicarb. soda
1 tablespoon each of ground ginger, cinnamon, and mixed spice
pinch of salt.
This makes one 2lb and one 1lb loaf
Grease and line the tins.
Bake for 75 mins at / 180.C/160.C Fan / 350.F/Gas 4
I use a slightly larger loaf tin which takes all the mixture
23.5 x 13.3 x 6.99 cms
9.25 x 5.25 x 2.75 inches
In this tin it takes an hour to bake. Start testing your cake after an hour.It's ready when a skewer comes out clean.
Try adding a tablespoon of cocoa to ring the changes.
[image: Soba Noodle Soup with Chicken and Bok Choy] While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the r...