This is a recipe taken from a 1924 recipe book produced by Keighley Parish Church for their bazaar of the same year.

The word, ‘gingerbread’ is a misnomer though, as there is no ginger shown in the recipe!   But it does produce a light, crumbly and very more-ish sponge with a pleasant citrus tang to it.

Ingredients

•  4 oz (113g) butter
• 4 oz (113g) soft brown sugar
• 8 oz (225g) plain flour
• 1 egg, beaten
• 2 oranges – rind and juice
• Half a teaspoon of bicarbonate of soda
• 4 oz (113g) Golden Syrup

Method

1.  Cream the butter and the sugar
2. Add the egg gradually, mixing it alternatively with the flour
3. Add the rind and juice of the oranges
4. Add the soda mixed with syrup
5. Mix together and pour into a shallow greased tin
6. Bake for approximately 45 minutes in a moderate oven until golden and firm to touch