Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
16 oz white bread flour
1 sachet dried yeast
2 oz margarine or soya spread
2 oz demerara sugar
1 tsp ginger
1/2 tsp cinnamon
4 oz dried fruit e.g chopped dates, sultanas, raisins, chopped apricots
1/2 pint milk, either dairy or soya
Put all ingredients in a breadmaker in the order specified by your model and set to make dough. When dough mix is ready, turn out onto a floured board and knead lightly for a couple of minutes, then flatten out with palms of hands and use a scone cutter to make about 16 buns.
Put onto baking trays in oven, then turn oven to 180deg C and bake for about 20 minutes. NB not preheated oven, as while the oven warms up with the buns in, this helps the dough to rise well.
Added by: Alison Bromley
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.