Gingerbread recipe
As a kid I loved ginger nut biscuits and this bread is a nostalgic nod to the past. Spicy, pungent and full of the feel-good factor, not to mention a great treat for picnics.
Ingredients
- 100 g Muscovado sugar
- 75 g Butter
- 75 g Golden sugar
- 75 g Black treacle
- 225 g Plain flour
- 1 tsp Ground ginger
- 1.5 tsp Baking powder
- 1.5 tsp Bicarbonate of soda
- 0.5 tsp Mixed spice
- 100 ml Ginger beer
- 50 ml Full-fat milk
- 1 Large egg, beaten
- 75 g Candied ginger, chopped
- 3.5 oz Muscovado sugar
- 2.6 oz Butter
- 2.6 oz Golden sugar
- 2.6 oz Black treacle
- 7.9 oz Plain flour
- 1 tsp Ground ginger
- 1.5 tsp Baking powder
- 1.5 tsp Bicarbonate of soda
- 0.5 tsp Mixed spice
- 3.5 fl oz Ginger beer
- 1.8 fl oz Full-fat milk
- 1 Large egg, beaten
- 2.6 oz Candied ginger, chopped
- 3.5 oz Muscovado sugar
- 2.6 oz Butter
- 2.6 oz Golden sugar
- 2.6 oz Black treacle
- 7.9 oz Plain flour
- 1 tsp Ground ginger
- 1.5 tsp Baking powder
- 1.5 tsp Bicarbonate of soda
- 0.5 tsp Mixed spice
- 0.4 cup Ginger beer
- 0.2 cup Full-fat milk
- 1 Large egg, beaten
- 2.6 oz Candied ginger, chopped
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Melt the sugar, butter, syrup and treacle in a saucepan over a low heat.
- Sift together the flour, ground ginger, baking powder, bicarboante of soda and the mixed spice into a large mixing bowl. Make a well in the middle of the flour and por in the melted butter mixture from the saucepan.
- Add the ginger beer, milk, egg and the candied ginger and mix well.
- If you are using a bread maker, remove the the paddle and line the bread pan up the sides with silicone baking parchment. Pour the mixture into the prepared pan and set the machine to the bake only setting for 50 minutes. Test the bread after about 40 minutes by pressing the top gently, if it springs back it is cooked. If not then it will need a little longer.
- To bake by hand, preheat the oven to 160°C (325°F), gas mark 3. Pour the mixture into a 1kg (2lb) loaf tin lined with baking parchment and bake in the preheated oven for 40-50 minutes. Test the bread after about 40 minutes by pressing the top gently, if it springs back it is cooked. If not then it will need a little longer.
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More from Peter Sidwell
Book: Simply Good Bread
Publisher: Simon & Schuster
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