Ingredients:to make a 1 lb gingerbread
1 large banana
4 oz/100g grated carrot or apple
(4 oz / 100g sultanas - optional)
4 oz / 100g margarine or butter or 100 ml olive oil
6 oz / 150g black treacle
2 oz / 50g golden syrup
2 oz / 50g brown sugar
8oz / 225g
1 tsp / 4g bicarbonate of soda
½ tsp / 2g cream of tartar
1 rounded tsp or 5g mixed spice
2 level tsp / 5g ground ginger
In a large saucepan, melt together the margarine, treacle, syrupand sugar over a gentle heat and allow to cool.
Beat the banana and carrot to a smooth pureé with the egg.This is best done in a liquidiser. You can also add 4 oz/100g of sultanasand liquidise them as well.
Beat the pureé into the cooled mixture.
In a separate bowl, mix all the flours together with the raisingagents and spices.
Fold the flour gently into the cooled mixture and immediately pourthe mixture into a greased 2lb bread tin lined with non-stick baking parchment.
gas mark 2 300°F 150°C
Bake for 1¼ to 2 hours.
Allow to cool for ten minutes before turning out onto wire trayto cool.