Gingerbread

Line the small roasting tin with foil and lightly grease it.
Sieve together the flour and spices.
Stand the milk in a measuring jug on top of the oven to warm.
Melt the sugar syrup treacle and butter in a large saucepan.
Stir well over a gentle heat.
Remove from the heat and stir in the flour and spices.
Add the bicarbonate of soda to the warm milk.
Stir the milk into the syrup mixture and beat well with a wooden spoon.
Beat the eggs together in a basin.
Stir into the gingerbread mixture.
Pour into the prepared tin.
Bake for 30 to 40 minutes until risen firm to the touch and slightly shrunken from the sides of the tin.