Hello miep, here is another recipe for you
1level teasp mixed spice
2level teasps ground ginger
1level teasp bicarbonate of soda
8 oz (225 gm) plain flour
3ozs (75 gm) lard
4 ozs (109gm) black treacle
4ozs (100gm) golden syrup
2ozs (50gm) dark soft brown sugar
2ozs (50gm) marmalade, roughly chopped if chunky
6 tblsps milk
4ozs (100 gm) mixed dried fruit
Heat oven to 325F, 160C, gas mark 3
Grease and line an 8" square tin
Sift spices, bicarb and flour into a bowl and make a well in the centre
Place lard in a saucepan, together with the treacle, syrup and sugar, and heat until the lard has just melted and the ingredients have blended.
Remove from heat and leave to cool slightly.
Stir the remaining ingredients into the bowl of flour, together with the lard mixture, and beat with a wooden spoon, until smooth and glossy.
Pour into the tin and bake in oven for approx 1.25 - 1.5 hours.
Leave gingerbread to cool in the tin for about 30 mins, before turning it out and removing the paper. Leave on a cooloing rack until it is completely cool. Store in an airtight tin until required.