The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Ashbourne Gingerbread

Cakes
Derbyshire

Soft, soda-raised wheatflour cake made with egg and treacle (or golden syrup) and ginger. According to one tradition the receipt came from a French prisoner of the Napoleonic wars who made his home in Ashbourne. His descendants still produce the product from the mock Tudor 'Gingerbread House' on St. Johns Street.


The Ashbourne Gingerbread Shop
Image: Mick Lobb



Do you know the source of this receipt? Email us.

9 oz self-raising flour
2 tsp ground ginger
1 tbsp golden syrup
4 oz butter
pinch of salt
4 oz brown sugar

1. Preheat oven to 350F/gas 4.
2. Sieve flour, salt and ginger together.
3. Cream the syrup, butter and sugar together then stir in the dry ingredients.
4. Knead the mixture onto a floured surface to a smooth dough.
5. Roll out and cut into shape required.




Staffordshire Sentinel and Commercial & General Advertiser - Saturday 21 July 1860


See: Gingerbread


Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats