Grasmere Gingerbread (style)
Many years ago, a special kind of gingerbread was created in Grasmere. The recipe is a well guarded secret. This Mk2 is an attempt to emulate it (inspired by Jamie Oliver's 'Ultimate Gingerbread').
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Difficulty and servings
Makes 12 slices
Preparation and cooking times
plus 1 hour to cool down
- Put the "First Mix" ingredients into a food processor, and blend to a fairly fine crumb. Remove 40g of this, and put in a small bowl (to be used after the baking stage). Put the remainder into a large bowl.
- Add the "Second Mix" ingredients to the large bowl. Mix in.
- Set oven to Gas Mark 3. Grease a 7x11 inch baking tin.
- Put the "Toffee Mix" ingredients into a small pan. Slowly bring to boil while stirring. Using a thermometer, slowly heat until the boiling point reaches 119 deg C. This temperature is quite critical.
- Add this hot liquid mix to the large bowl, and mix in thoroughly.
- Put this mix into the baking tin, and smooth down firmly. Bake near the middle of the oven at Gas Mark 3 for 15 mins.
- Spread the 40g of reserved mix from step 1 evenly onto the hot ginger slice, and firm down gently. Leave to cool, then cut into slices. Enjoy!
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http://www.bbcgoodfood.com/recipes/10774/
http://www.bbcgoodfood.com/recipes/10774/
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Ingredients
- First mix:
- 95g Shortbread
- 95g Oatcake biscuits
- 30g Brown sugar (light soft)
- 4ml Ground Ginger
- Second mix:
- 1/2 tsp Ground Ginger
- 1/8 tsp Allspice (Jamaican pepper)
- 1/8 tsp Ground Nutmeg
- 40g Mixed Peel
- 35g Crystallised Ginger (chopped small)
- 40g Oat flour (porridge oats put through a coffee grinder)
- "Toffee mix":
- 55g Golden syrup
- 30g Treacle
- 70g Brown sugar (light soft)
- 55g Butter
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Difficulty and servings
Makes 12 slices
Preparation and cooking times
plus 1 hour to cool down
Ingredients
- First mix:
- 95g Shortbread
- 95g Oatcake biscuits
- 30g Brown sugar (light soft)
- 4ml Ground Ginger
- Second mix:
- 1/2 tsp Ground Ginger
- 1/8 tsp Allspice (Jamaican pepper)
- 1/8 tsp Ground Nutmeg
- 40g Mixed Peel
- 35g Crystallised Ginger (chopped small)
- 40g Oat flour (porridge oats put through a coffee grinder)
- "Toffee mix":
- 55g Golden syrup
- 30g Treacle
- 70g Brown sugar (light soft)
- 55g Butter
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27 August 2009
markmacleod commented on this recipe
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06 November 2009
Jane commented on this recipe
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03 January 2010
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