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Mix oatmeal and flour thoroughly in large bowl. Rub in butter, add the sugar, salt, ginger, baking powder, mix well. Melt treacle until warm, stir in beaten egg, half buttermilk. Stir mixture into flour, adding buttermilk gradually. Stop when mixture is soft enough to drop from a spoon. Amply grease a tin about 8 inches by 4 inches, add mixture. Bake in oven, 350? F (177?C), about 1-1/4 hours or until well risen. Test to ensure it is cooked in centre by inserting a thin skewer. Let cool for a few minutes before removing from tin. Cool on a rack; leave overnight if posslble to let it set. NOTES : A traditional oatmeal gingerbread from Orkney; from the Norse Bruni; a thick bannock. The Scots have a taste for ginger and it appears in many cakes and biscuits (cookies).
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|Serving Size: 1 Serving (1164g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 79 (2%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 195.9mg||60 %|
|Sodium 686.5mg||24 %|
|Potassium 683.9mg||18 %|
|Total Carbohydrate 789.4g||232 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 783.3g|
|Protein 37.1g||53 %|
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Calories per serving: 3323
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