Melting method
Cakes made by this method have a lovely moist, sticky texture and good keeping qualities. The gingerbread type of recipe and some biscuits are made by the melting methods. These should be left for a day or so to mature and soften.
| 1 | Sieve flour, spices, any raising agent and salt into a bowl. |
| 2 | Place fat, sugar and syrup (if using) in a saucepan. Heat gently until the sugar has dissolved and fat melted. Cool slightly. |
| 3 | Gradually stir the syrupy mixture into the flour with milk and any eggs. Beat until smooth, pour into greased tin and bake as directed. |
