Thursday 19 September 2013


Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Gingerbread, which is a sponge flavoured with ginger and treacle. The treacle is what makes it wonderful and dark brown. A piece of this will make a warm and comforting treat along with a cup of tea on a windy autumn afternoon.

A Simple List of Ingredients:

1. Butter
2. Dark Brown Sugar
3. Black Treacle
4. Plain Flour
5. Ground Ginger
6. Ground Cinnamon
7. Eggs
8. Stem Ginger in Syrup
9. Milk
10. Bicarbonate of Soda

Bismillah, let's bake!

Preheat the oven to Gas Mark 3.

Grease and line a square tin with baking paper. You can use another shaped tin too.

Place eight ounces butter into a saucepan.

Add eight ounces dark brown sugar.

Next, take black treacle.

Add four tablespoons black treacle. Be careful, as it's very sticky!

Place the pan onto the heat, and heat until smooth. Make sure to stir constantly. Remove from heat and cool slightly.

Sift twelve ounces plain flour into a large mixing bowl.

Sift in five teaspoons ground ginger.

Sift in two teaspoons ground cinnamon.

Mix well.

Crack two eggs into a separate bowl.

Beat the eggs with a fork.

Add to the dry ingredients.

Next, take a jar of stem ginger in syrup.

We will need three pieces of stem ginger.

Roughly chop the ginger. You can leave this out but it does add an extra ginger flavour to the gingerbread.

Add the chopped ginger to the bowl.

Stir well.

Pour in the treacle mixture.

Mix well.

Warm 1/2 pint milk in a saucepan, and add two teaspoons bicarbonate of soda to it. Mix well.

Pour the milk mixture into the mixing bowl.

Stir gently until fully combined.

Pour the mixture into the prepared tin.

 Wrap the bottom of the tin with foil in case anything spills because the mixture is quite runny.

Bake for about one hour at Gas Mark 3.

Bake until well risen and springy to touch.

Leave to cool in the tin for a few minutes ..

.. and then slice.

Allow to cool, and then serve. Store in an airtight container for 2-3 days - the flavour of this gingerbread improves the longer you keep it.


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