Cumbrian Gingerbread Recipe
Ingredients
| Lard | 225 Gram | |
| Black treacle - 225 grams | ||
| Soft brown sugar | 225 Gram | |
| Plain flour | 350 Gram | |
| Ground ginger | 2 Teaspoon | |
| Mixed spice | 2 Teaspoon | |
| Eggs | 2 | |
| Milk | 300 Milliliter | |
| Soda bicarbonate | 2 Teaspoon | |
Directions
GETTING READY
1) Preheat oven to temperature of 300 degrees.
2) Use baking parchment or greaseproof paper to line 2 loaf tins of 450 grams each.
MAKING
3) Melt the lard, treacle and sugar very slowly in a heavy pan.
4) Sift together the spices and flour in a large mixing bowl.
5) Add the eggs and the warm mixture to the flour and spices. Mix well.
6) In a pan, warm the milk and stir in the bicarbonate of soda.
7) Between the 2 loaf tins, divide the mixture equally and bake in the preheated oven for 1 ¼ to 1 ½ hours, till firm to touch.
8) Let the preparation cool in the tins.
SERVING
9) Unmold the gingerbread onto serving platter, cut the loafs into slices and serve as a dessert.
1) Preheat oven to temperature of 300 degrees.
2) Use baking parchment or greaseproof paper to line 2 loaf tins of 450 grams each.
MAKING
3) Melt the lard, treacle and sugar very slowly in a heavy pan.
4) Sift together the spices and flour in a large mixing bowl.
5) Add the eggs and the warm mixture to the flour and spices. Mix well.
6) In a pan, warm the milk and stir in the bicarbonate of soda.
7) Between the 2 loaf tins, divide the mixture equally and bake in the preheated oven for 1 ¼ to 1 ½ hours, till firm to touch.
8) Let the preparation cool in the tins.
SERVING
9) Unmold the gingerbread onto serving platter, cut the loafs into slices and serve as a dessert.
Chef
