Gingerbread

	Preheat the oven to 175C Grease and line a bread tin
250 g Flour 3 tsp Baking powder 1 tsp Salt 2 tsp Cinnamon 1 1/2 tsp Ginger 1/2 tsp Nutmeg 75 g Raisins 50 g walnuts	Mix dry ingredients
150 g Butter 200 g black treacle	Melt butter and treacle, then add to dry
2 Eggs 125 ml Milk	Add butter and milk Add walnuts and raisins Bake for 1 hour at 175