Monday, 28 May 2018

Make it special with this French Gingerbread

Cake tasting at Cusworth Hall's Museums at Night event continued with a French take on gingerbread during the time of Queen Victoria. The recipe came from one of my Grandma’s old recipe books called The Best Way.
Special French Gingerbread
450g/1lb plain flour
1 tsp ginger
1 tsp mixed spice
50g/2 oz soft brown sugar
340g/12oz (black) treacle
2 eggs (beaten)
1 tsp bicarbonate of soda
2 tbsps warmed milk

Pre heat the oven Mark 2, 300F, 150C. Mix the spices in the flour. Warm the treacle and the sugar in a pan until the sugar is dissolved. Gradually add the treacle and sugar mixture into the flour mixture. Dissolve the bicarbonate of soda in the milk and add this and the eggs. Mix well. Grease a 9 inch/23cms square tin. Bake in a moderate oven for 45 minutes until firm on top.
Meryl says : It’s a very dense gingerbread but once the visitors got used to the texture, the majority loved the spicy taste of the ginger. 
I’ve one more recipe to complete the ones I baked so keep a look out. You’ll find the other recipes from Cusworth Hall's #MuseumsatNight by clicking on the links below.

It’s all about tasting something new today, even if these recipes were all the rage over 120 years ago! What do you think?

No comments:

Post a Comment

Note: only a member of this blog may post a comment.