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VICTORIAN GINGERBREAD

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Serves: -

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  • Vegetarian
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This recipe is from my great-grandmother's kitchen notebooks, dated 1885. Well, I say recipe. Actually it lists the ingredients then says 'mix well and bake in a tin'. So I've improvised a method, converted to metric and reduced the quantities drastically, as the original amount could house a witch.

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Ingredients

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  • 200 grams treacle
  • 50 grams brown sugar
  • 50 grams butter
  • 75 ml milk
  • 300 grams flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon bicarbonate of soda
  • 1 large egg

Method

  1. Preheat the oven to 180 C (350 F).
  2. Gently warm the treacle, sugar, butter and milk in a saucepan, just until the butter melts.
  3. Sift the flour, ginger, allspice and bicarb into a bowl. Stir in the treacle mixture and mix thoroughly, then add the egg and mix thoroughly again.
  4. Put into a greased loaf tin and bake for 45 minutes or until a cake-tester comes out clean.
  5. Let cool, then wrap in foil and store for a couple of days before eating. This keeps for a week or so.

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