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?
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