Gingerbread

Preheat the oven to 160°C (325°F, gas mark 3). Lightly grease a 900 g (2 lb) loaf tin and line the bottom with baking parchment.

Place the sugar, butter and treacle in a saucepan and heat gently until melted and well blended, stirring occasionally. Remove from the heat and cool slightly.

Sift the white flour, wholemeal flour, rye flour, bicarbonate of soda, salt, ginger and mixed spice into a large bowl, tipping in any bran left in the sieve. Make a well in the centre and pour in the melted mixture, together with the eggs and milk. Beat together until smooth (the mixture will be very runny). Pour into the prepared tin.

Bake for 1b–1 1/2 hours or until risen, firm to the touch and nicely browned. Leave the cake to cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely. Gingerbread can be kept, wrapped in foil or in an airtight container, for up to 1 week.