Bran Gingerbread 11+ Years (Flora Buttery)
Ingredients (10 persons)
| Amount | Measure | Name |
|---|---|---|
| 120 | g | Self raising flour |
| 120 | g | Bran flakes |
| 120 | g | Sugar, granulated |
| 7 | g | Ground ginger |
| 3 | g | Cinnamon (powder) |
| 25 | g | Treacle, Black |
| 60 | g | FLORA Buttery Spread 2kg |
| 35 | g | Golden syrup |
| 150 | ml | Semi skimmed milk |
Preparation
Advance Preparation
Pre-heat the oven to 180ºC (350ºF) Gas Mark 4. Warm the serving dishes. Lightly grease and flour a loaf tin.
Method:
1. Place the flour, bran flakes, sugar, ginger and mixed spice in a mixing bowl and mix together.
2. Melt / soften the margarine in a saucepan, add the treacle and syrup and mix together, blend with the milk, add to the dry ingredients and
mix lightly without over mixing.
4. Pour into the loaf tin, and bake in the pre heated oven for approximately 50-60 minutes.
5. Remove from the oven, cool, slice and serve as required.
Handy Hint
To test if the sponge is cooked pierce with a skewer or slim knife which should be clean and clear of uncooked mix when removed.
Healthy Nutritional Advice
At least five portions of fruit and vegetables should be eaten each day. To help achieve this serve a small size fruit e.g. Satsuma, nectarines, plums, apricots and kiwis
Primary: 1-2 fruits 50-100g, Secondary: 2 fruits 100g
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
