Gingerbread

Beat in a mug:
2 eggs
½ Cup beer (i.e Mc Ewans)

Melt in a saucepan:
½ lb Butter
½ lb Soft Brown sugar
2 level tbsp Treacle
2 level tbsp Golden Syrup

Sieve into a bowl:
10 oz Plain flour
1 tsp baking soda
1 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger

1. Add beaten ingredients to melted ingredients in saucepan.
2. Add gradually to sieved ingredients and beat well. Beating develops the gluten in the flour and will make the cake shiny.
3. Pour into a lined tin.
4. Bake in a moderate oven GM4/180c/350f.
5. After 45 minutes lower to GM2/150c/300f until cooked. As this cake is high in sugar, the contents take longer to set, so do not open the oven door for at least twenty more minutes. (Approx 40 mins)
6. Wrap cake in foil and store for at least two days, or one week for really sticky gingerbread.