Gingerbread

Hello! I’m Jenny, from Jenny and the Magic Feather.

While Claire is away she asked me to do a guest post for her (check out the guest post she did for me last week while I was away, right here!).

I thought I would also do a little recipe swap today too, and share with you guys my recipe for perfect Gingerbread!

Gingerbread by Jenny and The Magic Feather

Β I am sure you all have one of these, your ‘go to’ recipe that always goes down a treat πŸ˜€ Well this one is mine! I made a batch for our last WI meeting and it got rave reviews! So pop on your aprons, heres my how to:

You will need:

  • 4oz marg
  • 4oz dark muscovado sugar
  • 4oz treacle
  • 1 large egg
  • ΒΌ pint milk
  • 6oz Plain Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp ginger (I like loads!)
  • 1-2 tsp cinnamon

Β  – Preheat the oven to 180 degrees. In a saucepan, melt the butter over a lowish heat along with the sugar and treacle until they form a smooth mixture, be careful not to boil the mixture though! Allow to cool.

– Next, beat your egg in a jug and add to this your milk. Mix together and add to the treacle mixture a bit at a time and stir in well – it will seem like its curdling but just keep mixing and it will come together nicely.

– In a separate bowl, sift all your dry ingredients – flour, baking soda, salt and spices (you can also add an optional bit of cocoa powder here too, about two tablespoons, if you want a hint of chocolate in there too!) .

– Add the flour mixture to the treacle mixture, again just a bit at a time and stir well.

– Pour it into the prepared tin and bake for 40–60 minutes or until risen and bouncey on top and a cocktail stick comes out clean. Try not to overcook, as it is nicer a little stickier, and gooey in the middle.

– Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares and enjoy!

I adore making this recipe, it is so simple yet so affective! You can decorate the top too with layers of chocolate, nuts etc or just a dusting of icing sugar for decoration.

The finished Gingerbread will have a soft, just-baked-bread texture that is still quite gooey in the middle, and it best enjoyed warm with a good cup of tea!

I hope you enjoyed my guest post and give this one a try!

Jenny xoxo

5 thoughts on “Gingerbread

  1. Christine says:

    I soooo must try this!!! It looks absolutely DELICIOUS!!!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
    P.S. Please don’t forget to put my button or text-link somewhere on your site πŸ™‚

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