Mr . dick’s gin­ger­bread

Burton Mail - - Food & Drink Extra -

IN­GRE­DI­ENTS (Serves 10-12)

450g self-ris­ing flour; 4 eggs; 4tbsp milk; 1tbsp ground gin­ger (heaped); 1tsp ground cloves; 280g black trea­cle; 280g golden syrup; 2tbsp/175g soft brown or mus­co­v­ado sugar; 170g but­ter, plus ex­tra for greas­ing; zest of 2 lemons or or­anges; 2–3tbsp chopped stem gin­ger (op­tional)


1. Pre­heat the oven to 325°F/ 170°C/Gas 3. Grease and line a 9in/23cm square cake tin.

2. Whisk the eggs thor­oughly with the milk, un­til they start to froth.

3. Sift the flour and spices into a large bowl. Mea­sure the mo­lasses/black trea­cle and syrup into a saucepan (this is eas­i­est to do us­ing a metal spoon heated in hot wa­ter). Add the sugar, but­ter, and zest.

4. Heat very gen­tly un­til the but­ter is just melted. Pour this into a well in the flour, beat­ing vig­or­ously.

5. When it is well blended, add the egg and milk mix­ture and the stem gin­ger, if us­ing, beat­ing well un­til you can see bub­bles form­ing on the sur­face.

6. Pour into the pre­pared tin and bake for about 90 min­utes un­til firm to the touch and a skewer in­serted into the cen­tre comes out clean. Turn out and cool on a wire rack.

7. Store in an air­tight con­tainer or wrapped in foil for a day or two be­fore eat­ing to let the flavours de­velop.

Mr. Dick’s Gin­ger­bread is men­tioned in David Cop­per­field

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