I’m delighted to be taking part in this years Great Denby Cake Bake Off Competition and in honour of Her Majesty Queen Elizabeth II recent epic milestone of being our Country’s longest serving monarch… here is my rather regal entry!
This past week the lovely ladies of Sandringham Woman’s Institute revealed Queen Elizabeth enjoys ‘a nice slice of Gingerbread’ which gave me the inspiration for my recipe choice.
Jane’s ‘Fit for a Queen’ Gingerbread
You will need:
- 175g well sifted plain flour
- 1 level tablespoon ground ginger
- ¼ teaspoon mixed spice
- 1 level dessertspoon ground cinnamon
- ½ level teaspoon bicarbonate of soda mixed with 2 tablespoons milk
- 75g black treacle
- 75g golden syrup
- 75g dark brown soft sugar
- 75g butter
- 75ml water
- 1 lightly beaten egg
Set oven 170 °C/325 °F/gas 3 ~ Line a 2lb loaf tin
- Begin by sifting together in a roomy mixing bowl flour & all the spices – then set to one side for a moment.
- Place together in a medium sized saucepan the water, butter, sugar, golden syrup & treacle and very gently melt all-together over a very low heat; stay with it & keep stirring and try not to let it boil.
- Slowly and carefully trip the hot syrupy liquid into the flour and spices bowl – mixing & combining together really well.
- Next add the beaten egg bit by bit and again mix throughly creating lots of little air bubbles which will keep the Gingerbread light in texture.
- Pour the Gingerbread mixture into your prepared tin and pop straight into the middle shelf of your pre-heated oven.
- Bake for 1 hour before testing with a knife (if it comes out clean – it’s done!), if not – turn down the oven heat a notch (so the top of the cake doesn’t burn) and leave for another 10 minutes or so and check again…
- Your kitchen will now be bathed in a blissful Christmassy aroma!
- Take out of the oven when you’re happy it’s baked. Carefully remove Gingerbread from the tin and leave to go cold completely on a cooling rack.
Side note: If you can be patient – the rich taste of Gingerbread always improves by storing in an airtight container for at least 24 hours after cooling.
Cut into thick slices at teatime, coffee time or indeed anytime!
One of my greatest kitchen pleasures is being able to serve and display my baking triumphs on beautiful cake plates (I have way too many cake plates to count!) and some of my favourites are my beloved Denby Arabesque ones which were inherited from my dear Mum.
Gingerbread makes a wonderful addition to any traditional Christmas celebration too.