Tuesday, 7 April 2009

Gingerbread Recipe

Here is the gingerbread recipe I used in my fabulously yummy gingerbread! It came from "Maw Broon's But an' Ben Cookbook" which OMG is amazing! Beautifully Scottish and amazingly comical. *lol*


  • 1 lb self-raising flour
  • 1 teaspoon mixed spice
  • 2 teaspoons dried ginger
  • 1 teaspoon cinnamon
  • 4 ozs brown sugar
  • 1 cup golden syrup
  • 6 ozs butter
  • 2 ozs crystallised ginger, finely chopped
  • 4 ozs sultanas
  • 2 eggs, separated
  • 1 cup buttermilk


  1. Sieve the flour and spices into a bowl.
  2. Melt the butter and syrup.
  3. Separate the eggs. Beat the yolks with the sugar and add to the milk.
  4. Add the melted butter and syrup.
  5. Pour into the flour and mix well.
  6. Add the crystallised ginger and sultanas.
  7. Beat the egg whites till firm and fold into mixture.
  8. Pour into a greased 12-inch yorkshire tin (or two loaf tins as I did) and bake at 350*F for about 45 minutes.
  9. Test with a skewer. Cool on a rack and cut.


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