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Victorian Gingerbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: -

Metric Cups
  • 200 grams treacle
  • 50 grams brown sugar
  • 50 grams butter
  • 75 millilitres milk
  • 300 grams flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon bicarbonate of soda
  • 1 large egg
  • 7 ounces molasses
  • 2 ounces brown sugar
  • 2 ounces butter
  • 2⅝ fluid ounces milk
  • 11 ounces flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon baking soda
  • 1 large egg

Method

Victorian Gingerbread is a community recipe submitted by MissPrism and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180 C (350 F).
  • Gently warm the treacle, sugar, butter and milk in a saucepan, just until the butter melts.
  • 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.
  • Put into a greased loaf tin and bake for 45 minutes or until a cake-tester comes out clean.
  • Let cool, then wrap in foil and store for a couple of days before eating. This keeps for a week or so.

  • Preheat the oven to 180 C (350 F).
  • Gently warm the molasses, sugar, butter and milk in a saucepan, just until the butter melts.
  • Sift the flour, ginger, allspice and bicarb into a bowl. Stir in the molasses mixture and mix thoroughly, then add the egg and mix thoroughly again.
  • Put into a greased loaf tin and bake for 45 minutes or until a cake-tester comes out clean.
  • 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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