Friday, October 31, 2008

Orange Gingerbread


2 1/2 cups self-rising (raising) flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
2/3 cup caster sugar
4 ounces (125 g) butter
2 tablespoons golden syrup
Grated rind and juice of 1 orange
2 eggs, beaten
3 tablespoons milk
2 tablespoons mixed peel, finely chopped
Icing sugar

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Sift all dry ingredients in a large bowl; stir in sugar. Rub in butter until mixture resembles fine breadcrumbs.
3. In a smaller bowl, combine golden syrup, orange rind and juice, eggs, milk and mixed peel.
4. Pour this mixture into flour; mix well.
5. Pour into a greased 9 x 4 inch (22 x 11 cm) loaf tin.
6. Place on Low Rack and cook for 25-27 minutes at LOW MIX/BAKE.
7. Cool on wire rack. Dust lightly with icing sugar.

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