ISABELLA’S SPONGE GINGERBREAD
8 ozs sugar
12 ozs plain flour
9 ozs corn oil
9 ozs water
4 ozs treacle
5 ozs syrup
1 tsp bi-carb
2 tsp ginger
Preheat oven to 150 º, Gas Mark 2.Grease and line baking tin.
Cream sugar and eggs. Beat in oil with syrup and treacle
Sift flour and add a tablespoonful at a time.
Dissolve bi-carb in water. Add ginger. Add
liquid to mixture and pour into tin.
Bake for about an hour.