Thursday, 27 January 2011
That's what this gingerbread was called in the days when I baked it for the busy local sandwich shop.... For those who asked for the recipe, here it is. I'm afraid I found it on the 'net years ago, and didn't think to make a note of whose recipe it was, but someone had posted it as her mum's. Sorry, that daughter and mum.
Somebody's Mum's Gingerbread
175g black treacle
50g golden syrup
120ml (8 tablespoons) milk
2 large eggs, beaten
225g plain flour
4 teaspoons ground ginger (increase if you like; I add another couple)
2 teaspoons mixed spice
1 teaspoon bicarbonate of soda
50g caster sugar
A 2lb. loaf tin, greased and lined, or 2 x 1 lb.
Note: I rub the container of the scales very lightly with oil before weighing sticky syrup and treacle - that way it glides off into the pan. Getting it tidily from the tin into the scales is another matter entirely.
Melt butter, black treacle and golden syrup together gently. Allow to cool a little, before stirring in beaten egg and milk.
Sift flour, bicarb. and spices into a bowl. Stir in the sugar, and pour in the butter/milk/egg mixture.
Mix thoroughly. It will be sloppy. Pour into tin(s).
Sprinkle with chopped pieces of ginger (stem or crystallised) for added zing.
Bake for about an hour (for 2 lb. loaf; less if using 1 lb. tins) in a pre-heated moderate oven (Gas Mark 3/160C/325F) testing with a skewer at 50-minute stage.
Leave to cool for a few minutes before turning out of tin. Leave for a day or two, to allow flavour to develop. Spend some time wiping black treacle and golden syrup off yourself and the most unlikely places in your kitchen.
And the cookies? They came from Hugh Fearnley-Whittingstall's book, 'Everyday' with the addition of 50g ground almonds instead of vanilla extract. (I hate vanilla.) As described, 10-minute cookies, irresistible!
Posted by rachel at 12:21