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Recipe by GeoffB

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1. 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.
2. Add the "Second Mix" ingredients to the large bowl. Mix in.
3. Set oven to Gas Mark 3. Grease a 6x6 inch (150mm by 150mm) baking tin.
4. 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.
5. Add this hot liquid mix to the large bowl, and mix in thoroughly.
6. 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.
7. 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!

Latest comments and suggestions

• markmacleod

  27 August 2009

  markmacleod commented on this recipe

  This is a bit fiddly, but great. I've tried several recipes that claim to approach Sara Nelson's, but this is the closest. Thanks!

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• Jane

  06 November 2009

  Jane commented on this recipe

  I have just made this and it is delicous. A bit softer and chewier than the original but I think that is an improvement, and it might go drier with keeping only it isn't going to have chance.....

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Ingredients

• First mix:
• 70g Shortbread
• 70g Oatcake biscuits
• 20g 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
• 30g Mixed Peel
• 30g Crystallised Ginger (chopped small)
• 30g Oat flour (porridge oats put through a coffee grinder)
• "Toffee mix":
• 40g Golden syrup
• 20g Treacle
• 50g Brown sugar (light soft)
• 40g Butter

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Difficulty and servings

Makes 8 slices

Preparation and cooking times

plus 1 hour to cool down

Ingredients

• First mix:
• 70g Shortbread
• 70g Oatcake biscuits
• 20g 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
• 30g Mixed Peel
• 30g Crystallised Ginger (chopped small)
• 30g Oat flour (porridge oats put through a coffee grinder)
• "Toffee mix":
• 40g Golden syrup
• 20g Treacle
• 50g Brown sugar (light soft)
• 40g Butter

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