This delicious, lightly spiced gingerbread is hard to resist. Enjoy a slice with a cup of tea or try it for dessert, with custard or a little reduced-fat thickened cream or natural yogurt plus, perhaps, a spoonful of fresh apple compote.
1/2 cup firmly packed dark brown sugar
90g reduced-salt margarine
1/2 cup treacle
2/3 cup white plain flour
2/3 cup wholemeal plain flour
1/2 cup rye flour
1 teaspoon bicarb soda
1 tablespoon ground ginger
1 teaspoon mixed spice
2 eggs, lightly beaten
2/3 cup low-fat milk
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Preheat the oven to 160 degrees C. Lightly grease a 13×23cm loaf tin and line the bottom with baking paper.
Place the sugar, margarine and treacle in a medium saucepan and heat gently until melted and well blended, stirring occasionally. Remove from the heat and cool slightly.
Sift the white, wholemeal and rye flours, bicarb soda, 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 tin.
Bake for 1 1/4-1 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.