Friday 1 April 2016
Two recipes for gingerbread from my mother’s archive
Dug out by Dad. I’m going to have to try them both and see which works best. I’ve preserved the Imperial measurements.
Ingredients for recipe 1:
- 8 oz self raising flour
- 4 oz black treacle
- 4 oz golden syrup
- 3 oz butter
- 2 oz demerara sugar
- 2 tbsp ground ginger
- 1 egg
- a pinch of salt
- 2.5 fl oz milk
Melt the butter, syrup, treacle and sugar together in a pan – not too hot.
Meanwhile, sieve the flour, ginger and salt together in a bowl. Beat the egg together with the milk in another bowl.
Combine all the ingredients and pour into a greased loaf tin.
Bake for 45 minutes at gas mark 3 on a low shelf (that’s 160C in a conventional oven, 140C in a fan oven).
Ingredients for recipe 2:
- 12 oz self raising flour
- 4 oz dripping (I wonder if butter could be used instead?)
- 1 egg
- 1 tsp bicarbonate of soda
- 5 fl oz milk (that’s a quarter pint)
- 3 oz golden syrup
- 3 oz black treacle
- 7 oz granulated sugar
- 1 tbsp ground ginger
Grease a 8 inch square tin (Mum’s notes say “or round”, but I’m not sure how that would work).
Warm the syrup, treacle, fat and sugar together in a pan until it dissolves together. Allow to cool.
Meanwhile, sieve the flour, bicarb and ginger together in a large bowl. Beat the egg and milk together in another bowl.
Make a well in the middle of the flour and carefully pour in the sugar/treacle mix. Then add the egg/milk mixture.
Beat the mixture until smooth and put into the tin.
Bake for 30 minutes at 325F (160 Celsius) and then reduce to 300F (150 Celsius) for a further 30 minutes.