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:

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:

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.


Tuesday 8 December 2015

Diigo links for 12/08/2015

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Friday 4 December 2015

Diigo links for 12/04/2015

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Wednesday 18 November 2015

Diigo links for 11/18/2015

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Monday 13 July 2015

Diigo links for 07/13/2015

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