CURRANT GINGERBREAD

1 1/2 Cups Flour
1/2 Cup Quick-cooking or regualr oatmeal
11/2 Teaspoon Baking Soda
1 Teaspoon Ground GInger
1/2 Cup Currants
1/2 Cup Butter
1/2 Cup Brown Sugar
1/3 Cup Molasses
1 Egg
Milk

In a bowl measure the flour, oatmeal, baking soda, ginger and currants. Stir to combine. In a pan melt butter, sugar and molasses. Pour over dry ings. Mix in beaten egg and add enough milk to make a soft dough. Pour into a sprayed square cake pan. Bake on 350 for 45 minutes.