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



Preston Gingerbread

Cakes

Soda-raised dense cake made with treacle, nutmeg, egg and ginger. Baked c1ins thick and allowed to dry for 1 or 2 days before eating.

For other varieties of gingerbread, see: Gingerbread


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

PRESTON GINGERBREAD

Ingredients

350 Gram Plain flour (12 oz)
1 rounded tsp Ground ginger
Pinch Grated nutmeg
Pinch Ground mixed spice
75 Gram Butter, at room temperature (3 oz)
225 Gram Black treacle (8 oz)
1 Teaspoon Bicarbonate of soda
5 Tablespoon Milk, warm
1 Large Egg, beaten
Method
Grease and line a deep tin, 25 x 20 cm (10 x 8 inches). Sift the flour and spices, then rub in the butter until it is like fine breadcrumbs. Warm the treacle gently. Mix the bicarbonate of soda well into the warm milk, add to the treacle.

Make a well in the centre of the flour mixture. Pour in the warm mixture together with the beaten egg. Beat the mixture gently but thoroughly. Pour into the prepared tin and bake at 180 °C / 350 °F / Gas 4 for 30-40 minutes or until firm when pressed. Leave to cool in the tin for 5 minutes before turning out on to a wire tray. Leave for a day before cutting.





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


  BUILT WITH WHIMBERRY  

matrixstats