- 100g butter
- 1 tablespoon golden syrup
- 1 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 2 teaspoons ginger
- 1 1/2 or more cups of plain flour
- Use a wooden spoon for all the beating and mixing
- Melt the butter in a medium saucepan.
- Stir in the golden syrup.
- Stir in the sugar.
- Beat in (by hand) the egg.
- Beat in the baking soda, making sure there are no lumps.
- Stir in the ginger.
- Start with a cup of flour, and then keep stirring in more until the dough leaves the sides of the pot.
- Roll into large marble sized balls and put on greased tray.
- Bake 10-12 minutes at 180 degrees celsius.
- Stir the yeast into the warm water in the bottom of the breadmaker tub.
- Leave the yeast to activate while you weigh out the dry ingredients in another bowl.
- Shake the dry ingredients together.
- Stir olive oil into the yeast/water mixture.
- Dump the dry ingredients into the yeast/water mixture
- Start the regular white recipe on the breadmaker.
- 175g butter
- 1 tablespoon golden syrup
- 1 cup sugar
- 1/2 cup sultanas
- 1 teaspoon baking powder
- 1 1/2 or more cups of plain flour
- Use a wooden spoon for all the beating and mixing.
- Melt the butter and syrup together in a medium saucepan.
- Stir in the sugar.
- Beat in (by hand) the baking powder, making sure there are no lumps.
- Stir in the sultanas.
- Start with a cup of flour, and then keep stirring in more until the dough leaves the sides of the pot.
- Press into a greased swiss roll tray.
- Bake 20 minutes at 180 degrees celsius.
- Ice while still a little warm (but not too warm) with about a 3/4 cup of icing sugar whisked together with 2 tablespoons of cocoa powder and about 3 tablespooons of boiling water to make a thick paste.
- Slice while not yet cold, but when the icing has set a bit
