Grandmother Gingerbread
This recipe came from a cherished
family handwritten folder belonging to Peggy Burton who lived in Mansfield. Her Grandmother
Gingerbread was very popular with family, neighbours and friends. I wondered how the recipe would
turn out with so much black treacle but my fears were unfounded. I used half the sugar and omitted the salt in Peggy's
original version since I was using salted butter.
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 on those autumn days which herald the darker winter months ahead. Thanks, Peggy for a fabulous recipe!
What's your favourite autumn recipe?
