Kenwood Rapid-Bake BM300 series Instructions/Recipe Book page 50

Cakes/Quick Bread
Ingredients
Butter
Golden syrup
Treacle
Light brown soft sugar
Milk
Egg, lightly beaten
Plain flour
Ground ginger
Baking powder
Bicarbonate of soda
1 Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until
melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
2 Add the milk and egg to the bread pan.
3 Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the
pan.
Note: Gingerbread is best left stored in an airtight container for 24 hours before
eating, to allow time for it to become sticky.
Ingredients
Butter, melted
Milk
Eggs, lightly beaten
Plain flour
Baking powder
Salt
Caster sugar
Desiccated coconut
Ready to eat, dried tropical fruits,
coarsely chopped
1 Add the melted butter, milk and eggs to the bread pan.
2 Sift the flour, baking powder and salt together. Stir in the caster sugar, desiccated
coconut and tropical fruits. Add all the ingredients to the pan.
(program 8)
Gingerbread
Caribbean Tea Bread
46
Large
115g (4 oz)
125g (4 1 ⁄ oz)
2
50g (2 oz)
125g (4 1 ⁄ oz)
2
180ml (6 1 ⁄ fl oz)
2
1
280g (10 oz)
2tsp
2tsp
1tsp
Large
50g (2 oz)
170ml (6 fl oz)
2
280g (10 oz)
1 tbsp
pinch
115g (4 oz)
25g (1 oz)
75g (3 oz)