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!
I am sure you all have one of these, your ‘go to’ recipe that always goes down a treat 😀 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
- ¼ pint milk
- 6oz Plain Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tsp ginger (I like loads!)
- 1-2 tsp cinnamon
– 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!