115g (4 oz) butter
6 tbsp (3 oz) sugar
1 large egg
1/2 c treacle (or golden syrup)
1/2 tsp baking soda
1/2 c sour milk (or yoghurt)
2 c flour
1 tsp ginger
1 heaped tsp baking powder
1/2 tsp salt
1 c raisins (optional)
Cream butter and sugar, beat in egg, then treacle and mix well.
Beat soda into sour milk and add.
Stir in flour, ground ginger, baking powder, lastly add raisins.
Spread into a well greased floured shallow tin.
Bake 35 mins, (180C) oven not too hot.
Moist, light and fruity – sour milk keeps cake moist without heaviness.