Aran Dinnsear Ghranaidh à Fachabair
ARAN DINNSEAR GHRANAIDH À FACHABAIR
8 unns ìm
4 unns siùcar mìn
8 unns trèicil
2 ugh
1 punnd flùr plein
1 spàin-tì sòda-arain
4 unns reusaidean
4 unns currain air am bleith
3 unns rùsg siùcrach measgaichte
1 spàin-tì spìosraidh measgaichte
1 spàin-tì dinnsear pùdar
½ spàin-tì caineal
3 unns almoin prann
½ pinnt leann dorcha
Buail ri chèile an t-ìm agus an t-siùcar. Blàthaich an trèicil agus cuir seo ris a' bhobhla.
Brist na h-uighean dhan bhobhla fear ma seach, gam bualadh eatorra.
Tro shìoltachan, cuir am flùr agus an soda-arain dhan bhobhla. Cuir ris cuideachd na reusaidean, na currain agus an rùsg siùcrach.
A’ dol dhan bhobhla cuideachd tha an spìosraidh agus na h-almoin.
Tha an leann a' dol an ceann a chòrr sa bhobhla mus measgaich thu gu math a h-uile sìon son an turais mu dheireadh.
Dòirt seo uile ann an soitheach cèic meud 8 òirlich, a chaidh a shuathadh le ìm is a lìnigeadh, agus bruich san àmhainn e aig 150C son uair gu leth.
GRANNIE'S FOCHABERS GINGERBREAD
8 oz butter
4 oz caster sugar
8 oz treacle
2 eggs
1 lb plain flour
1 teaspoon bicarbonate of soda
4 oz raisins
4 oz grated carrots
3 oz mixed peel
1 teaspoon mixed spice
1 teaspoon ginger
½ teaspoon cinnamon
3 oz ground almonds
½ pint dark beer/ale
Cream the butter and sugar together before adding the warmed treacle.
Break in the eggs one at a time, beating well between each.
Sift the flour and the bicarb into the bowl then add the raisins, the grated carrot and the peel.
Add the spices and the almonds.
Pour in the beer and give everything a final good stir till well combined.
Pour the mixture into a greased and lined 8-inch cake tin and bake for 1 ½ hours at 150C.
