75 g St Ivel Utterly Butterly;
175 g Golden syrup; (6oz)
100 g Soft brown sugar; (4oz)
225 g Plain flour; (8oz)
1 pn Salt
5 ml Baking powder 10ml; (2tsp)
5 ml Ground mixed spice; (1tsp)
1 Egg; beaten (size 3)
150 ml Milk; (0.25 pint)
15 g Flaked almonds to decorate;
Preheat oven to 160C / 325F / Gas 3
Place the golden syrup, sugar and St. Ivel Utterly Butterly in a saucepan
and heat gently, stirring occasionally, until the St. Ivel Utterly Butterly
has melted and the sugar has dissolved.
Sift together the flour, salt, baking powder, ground ginger and mixed spice
into a large bowl. Make a well in the centre of the flour mixture and pour
in the cooled syrup mixture and beat thoroughly.
Whisk the egg and milk together and add the ginger mixture. Beat until
Pour the mixture into a lightly greased 18cm (7 inch) square tin and
sprinkle with flaked almonds. Bake in a preheated oven for 1 – 1.5 hours
until firm to touch.
Leave in tin to cool slightly, then turn out onto a wire rack to cool
completely. Cut into 16 equal squares and serve.