Monday, 30 October 2017

Grandmother Gingerbread does it for me

Grandmother Gingerbread
This recipe came from one of those cherished family handwritten folders. Peggy Burton lived in Mansfield and her ‘Grandmother Gingerbread’ was a popular treat for family, neighbours and friends dropping by. I did wonder how the recipe would turn out with so much black treacle but it proved a trusted formula for Gingerbread Cake. I used half the sugar and omitted the salt in Peggy's original version.
 Peggy Burton’s Grandmother Gingerbread
10oz/275g self-raising flour
3 level tsps ground ginger
1 level tsp cinnamon
40z/110g soft brown sugar
6oz/175g black treacle
6 tbsps vegetable oil
2 eggs
150ml/¼ pint milk
2oz/50g chopped walnuts
2oz/50g raisins
Pre heat the oven to 180C/ Mark 4/350C. Mix all the ingredients together (Peggy says for not less than 2 minutes!). Bake in a greased or lined cake tin (I used a cake tin measuring 8 inch x 10 inch (21cms x 25 cms ) for between 1 and half to 2 hours.
 Meryl says : This is a lovely traditional recipe which ticks all the boxes for me – easy to bake, keeps well and full of taste. The heat of the ginger is perfect to warm up those autumn days which herald the approach of the darker winter months ahead. Thanks, Peggy for a fabulous recipe!

What's your favourite autumn recipe? 

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