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Cocoa-Nut Gingerbread

Put one pound of golden syrup, a quarter of a pound of butter, and a quarter of a pound of moist sugar into a saucepan. Let them heat very slowly until the butter is quite melted, when it must be well mixed with the syrup, and the mixture poured into a bowl containing half a pound of ground rice, half a pound of the best flour, one ounce of ground ginger, a pinch of salt, a dessert-spoonful of baking-powder, the rind of half a lemon cut into small pieces, and one ounce of chopped candied lemon. Mix thoroughly, put the paste on one side, and, when it is quite cold, stir into it the white part of a large cocoa-nut finely grated. When it is well beaten, drop the paste upon a well-buttered tin in small cakes, and bake these in a moderate oven. Time to bake, about half an hour. Probable cost, 1s. 3d. per pound. Sufficient, eighteen or twenty cakes for a dessert-dish.