The clang of the oven door...

I mentioned a brief aberrance which created the worlds first curry bread? Well I tried again. And oh boy is it good.
This is Acton Gingerbread from Eliza Actons excellent tome. So Victorian stuff.
Before proceeding I warn you you need to make friends with one of Ken Woods marvellous children. Your arm will fall off if you dont use a mixer and the hand held ones will burn out...
This recipe makes one standard loaf tin and a tray of 12 cupcakes.  Or one fuckoffgreat slab.

4 eggs
A pound and a quarter of black treacle. Thats one and a bit little cans.
6oz soft brown sugar
4oz butter liquid but not hot.
A pound of S R flour
An ounce of ground ginger
2tsps carraway. I like the whole seeds i  the cake but you can use ground.
2 dessertspoons baking powder

First line your tin. Even the non stick ones. I made that mistake on my buns as i have excellent non stick pans which dont even need greasing....wrong. This stuff could be used to mend cracks in aircraft. It sticks like spunk to a blue dress. Use siliconised baking parchment whilst trying not to know its basically greaseproof paper dipped in sexual lubricant.
So tins lined off we go. Iven to 140c and make sure you leave room for the loaf to rise. Have everything weighed and ready. This is an active one.
Beat the eggs to a froth. As stiff as it will go fnarr. Just like doing a swiss roll so this is technically a genoese method. Once your mix is fully engorged start dribbling in treacle in a slow stream trying not to just lick the delicious yum from the tin. The mix should keep its volume. If it starts to fall slow down and beat it more. Once all that is in add the sugar making sure no lumps. Then the butter in a slow stream. Then the dry ingredients. Keep beating but at a slower pace. Once all are combined pour into tins. You need it 2/3 full.
Bash into oven. You need to cook by eye and feel. You will see it rise alarmingly and dome up.  Then it will fall to a flatter top. Once this happens start feeling. Touch the bread lightly at the edge and the middle. It should spring back and feel the same in both places.
This takes about 70 mins for the loaf and 25 for buns. Do not just time it.
Allow to cool in tin and turn it out. I iced it. If tge top crust is too firm for you brush with whiskey when warm and cover.
How is it? Fucking amazing. Easily my favourite non parkin gingerbread.