Line a 7.5”x11.5” tin with greaseproof paper
Melt treacle, syrup, margarine and brown sugar in a saucepan
Sift flour, salt, ginger and cinnamon straight into melted mixture
In separate basin beat eggs and add warm milk then pour over bicarbonate soda. Stir this into mixture.
Place into lined tin and bake for 1.5 hours at 300 degrees Fahrenheit
Cool gingerbread in the tin before cutting to keep moist
