Pre-heat oven to 180C and grease and line a loaf tin
Mix the flour with the salt, baking powder, ginger & raisins
Melt the butter or margarine and the sugar, black treacle – mixing them together very well.
Add the butter mixture to the flour mixture – and mix with a wooden spoon.
Mix together the egg and the milk and gradually beat this into the butter mixture to make a smooth, thick batter.
Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.