The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gingerbread

qahtan's picture
qahtan

gingerbread

I made a gingerbread cake what ever you call it, a couple days ago
and served it on Wednesday when my brother and SI L came to lunch.
I made lemon sauce to pour over it and passed whipped cream.
went down well, I will do that again, even Gerry had two helpings.     qahtan

gaaarp's picture
gaaarp

What recipe did you use for your gingerbread?  I printed out Floyd's recipe to make the other day, but haven't gotten that far yet.  We had a carry-in at work, and I was going to add gingerbread to the baked goods I took.  As it was, I ended up taking Mark's Portuguese Sweet Rolls, a loaf of sourdough bread, sourdough banana bread, and a chocolate stout cake.  All were big hits, especially the sweet rolls.


We have company coming tomorrow.  Perhaps I'll do gingerbread for them.

qahtan's picture
qahtan

I actually prefer Yorkshire Parkin to gingerbread...... qahtan

Traditional Oatmeal Parkin

Real oatmeal parkin is unbeatable, but do make sure you leave it at least a week before eating - that way it will become much more moist and sticky than when it was first cooked. Originally it was kept in proper wooden parkin boxes, but nowadays a tin will do instead.

Ingredients

8 oz (225 g) medium oatmeal
4 oz (110 g) self-raising flour
a pinch of salt
7 oz (200 g) dark syrup or golden syrup
1 oz (25 g) black treacle, plus 1 teaspoon
4 oz (110 g) margarine
4 oz (110 g) soft brown sugar
2 level teaspoons ground ginger
1 large egg, beaten
1 tablespoon milk

Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need an 8 inch (20 cm) square cake tin, lightly greased.

 

First weigh a saucepan on the scales, and weigh the syrup and treacle into it. Then add the margarine and the sugar to the saucepan and place it over a gentle heat until the margarine has melted down - don't go away and leave it unattended, because for this you don't want it to boil.

Meanwhile, measure the oatmeal, flour and ginger into a mixing bowl, add a pinch of salt, then gradually stir in the warmed syrup mixture till the mixture is all thoroughly blended. Next add the beaten egg, and lastly the milk. Now pour the mixture into the prepared tin and bake on the centre shelf of the oven for 1¾-2 hours. Then cool the parkin in the tin for 30 minutes before turning out. Don't worry too much if the parkin sinks slightly in the middle - it sometimes happens in Yorkshire too, I'm told.

This recipe is taken from Delia Smith's Book of Cakes.