Pirate's Gingerbread

Name: Pirate's Gingerbread
Ingredients: 14 cup butter (can use low-fat, the original recipe does but it tastes better with butter) or 14 cup margarine (can use low-fat, the original recipe does but it tastes better with butter); 2 tablespoons marmalade; 12 cup golden syrup; 12 cup molasses; 14 cup brown sugar; 2 tablespoons rum (I like Morgan's Spiced); 12 cup skim milk; 34 cup wholewheat flour; 34 cup self-raising flour; 1 teaspoon ground ginger; 1 teaspoon mixed spice; 14 teaspoon bicarbonate of soda; 12 cup porridge oats; 1 large egg

14 ingredients

10 steps

Ingredients

14 cup butter (can use low-fat, the original recipe does but it tastes better with butter) or 14 cup margarine (can use low-fat, the original recipe does but it tastes better with butter)
2 tablespoons marmalade
12 cup golden syrup
12 cup molasses
14 cup brown sugar
2 tablespoons rum (I like Morgan's Spiced)
12 cup skim milk
34 cup wholewheat flour
34 cup self-raising flour
1 teaspoon ground ginger
1 teaspoon mixed spice
14 teaspoon bicarbonate of soda
12 cup porridge oats
1 large egg

Directions

1

Put the butter, marmalade, syrup, molasses, sugar and rum in a large saucepan and heat until bubbling, stirring well.
2

Simmer gently until sugar has dissolved, then remove from the heat and stir in the milk.
3

Preheat the oven to 300 degrees.
4

Spray a 7 inch square baking tin with low fat cooking spray and line with non-stick parchment paper.
5

Put dry ingredients in a large bowl and stir to mix.
6

One the wet ingredients are cool, all in dry ingredients and egg and beat until smooth (don't overbeat!).
7

Pour into prepared tin.
8

Bake for 1 1/4- 1 1/2 hours until risen and firm (cover loosely with foil if it's browning too much), then cool in tin for 1/2 hour.
9

Turn out onto cooling rack to cool completely, then peel off baking paper, wrap in cling film and leave for at least a day to become really sticky.
10

Unwrap and enjoy!