200 g Flour
1 ts Ground ginger; (5 g)
1 ts Baking powder; (5 g)
60 g Margarine or butter
75 g Soft brown sugar
4 tb Marmalade; (60 g)
1 Egg; beaten
4 tb Milk; (60 ml)
45 g Fresh ginger; julienned
1 ; 900 ml loaf tin,
; lined with greased
; butter paper
SET the oven to 160o C or slow. Sieve the flour, ginger powder and baking
powder into a bowl. Rub in the margarine or butter until the mixture
resembles breadcrumbs — or put into a food processor for a few seconds.
Stir in the sugar. Mix together the marmalade, egg and most of the milk.
Stir into the dry ingredients and mix to a soft dough, adding the rest of
the milk, if necessary. Spoon into the prepared tin and level surface.
Press the ginger into the surface. Bake for about one hour or until golden
and firm to the touch. Cool on a wire rack.
Yields
1 servings
