Thursday, November 12, 2009


A couple of people asked me for the recipe for the gingerbread from Tuesday's event; and I made the same for the library meeting a month or so ago and a couple of people asked me for the recipe then. I don't have an accompanying photo, or not one I can find at the moment... This is all in ounces because the original recipe was... my electronic scale switches modes between grammes, which I usually use, and ounces.

Heat up an oven to 150C, gas 3 (you'll have to convert if you use fahrenheit); line an 8" square tin with baking parchment.

4 oz butter
2 teaspoons golden syrup

8 oz plain flour
1 tsp baking powder
3 oz sugar
2 heaped tsps ginger (powdered)
1/2 tsp salt

2 eggs, separated

4 oz (you can get away with a 100g tub) mixed peel - you can substitute glace cherries in an emergency, and it's OK, but not as good...

Extra sugar

Method (we talked about cookery lessons this evening and old habits die hard)...

Heat the butter and syrup together gently until they're nicely melted. Meanwhile, measure the flour, sugar, ginger, salt and baking powder into a mixing bowl.

Take the butter/syrup mix off the heat. After a minute or two, put the egg yolks in with them, stirring all the time. Once amalgamated, tip into the flour mix and stir.

Put half of the mix into the tin, distribute and press down slightly. Spread the mixed peel/dried fruit over; then spread the other half of the mix over and level it.

Pour the egg whites over the mixture, tip the tin to level it and pour off any excess. Sprinkle sugar over to give a crusty coating.

Bake for 15 minutes; then give the tin a quarter turn and bake it for another 15 minutes.

Enjoy. It generally doesn't last that long...

1 comment:

Yvonne said...

Doesn't last long enough to take a photo if I'm around - thanks for the recipe!