Traditional Ashbourne Gingerbread

Melt butter and black treacle together in a pan.

In a bowl, mix plain flour, brown sugar, and lots of ground ginger.

Pour the treacle mixture into the dry ingredients and stir well.

Add enough milk to make a soft dough.

Pour into a shallow rectangular tin and bake at 170°C for 30 minutes.

Cut into rectangles while still warm.

It should be dark, sticky, and rich, unlike the local Grantham variety.